Viking Ginger Shortbread

Preheat oven to 180°C

In mixer, cream together butter and sugar until light and fluffy, about 2 minutes

Add crystallized ginger, grated ginger and walnuts, mixing until incorporated.

Add flour and salt; beat on low until mixture forms a dough.

Using your hands, shape into 3 cm balls; place 5 cm apart on an ungreased baking sheet.

Using your fingers, press balls into thick disks.

Bake until lightly browned, about 15 minutes. Check and turn the tray around in the oven after about 8 minutes.

Cool on baking sheet 5 minutes; then transfer to a wire rack to cool completely. Store airtight up to 2 weeks.