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Place the butter, caster sugar, flour, ground almonds and ground ginger in the bowl of a food processor and whiz to a dough. Wrap it in clingfilm and chill for several hours or overnight. Preheat the ...

Don't be lazy about finely mincing the crystallized ginger to make sure it's mixed evenly throughout the batter. MAKE AHEAD: The shortbread can be stored in an airtight container for up to 5 days.

You’d be forgiven for missing it as you whizz past along the M8, but if City of Edinburgh Council gets its way, the city’s industrial future lies in open fields on the West Lothian boundary. Did you ...