Ginger nutmeg melting moments

This recipe comes from Peter Gordon's cookbook, Everyday.

Ingredients

200 g	Unsalted butter, at room temperature (Main)
70 g	Icing sugar
125 g	Flour
125 g	Cornflour
½ tsp	Baking powder
1 pinch	Salt
½ tsp	Grated nutmeg
4 pieces	Stem ginger, or 6 pieces crystallised ginger, half grated and half thinly sliced (Main)

Directions

1. Heat oven to 170C. Line a baking tray with baking paper.
2. Place the butter and sugar in a food processor and blitz for 20 seconds until fluffy, scraping down the sides a few times.
3. Sift the flours, baking powder, salt and nutmeg and add to the creamed butter, then pulse to form a dough, being careful not to overwork.
4. Tip on to a board and gently mix in the grated ginger.
5. Take walnut-sized pieces of dough and roll into balls. Place 6cm apart on the tray and press down with a fork dusted in flour (or use your thumb). Sit a slice of ginger on top and gently press it in.
6. Bake for 15 minutes. The biscuits should be golden and not coloured too much.
7. Take from the oven and leave to cool a few minutes before sitting on a cake rack to cool completely. Store in an airtight jar.