Cream the butter and sugar together.
Mix in the egg, vanilla and ginger.
Sieve in the flour and combine into a a dough. Once the dough has pulled together wrap it in cling film and pop it in for 30 minutes.
Roll out the dough to just shy of a 1cm thickness.
Cut out the shapes you want and pop the pieces on a greaseproof paper lined baking tray.
Pop the dough back into the fridge for 30 minutes.
Preheat the oven to 180 degrees/160 degrees fan oven.
Pop the biscuits in the oven for 8-10 minutes until the dough is firm to the touch and just starting to go light brown.
You don’t want them going golden brown or they will dry too hard. You can see how pale the finished biscuits are above.
Leave to cool on a cooling rack and once cold store in an air tight container.