Spiced le­mon & gin­ger bis­cuits

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Th­ese are grown-up ginger­bread bis­cuits spiced with black pep­per and stem gin­ger. Per­fect af­ter din­ner with an iced shot of limon­cello or a hot toddy.

MAKES 24 PREP 20 mins plus 1 hr chill­ing COOK 15 mins EASY un­baked dough only

175g but­ter, soft­ened

85g dark mus­co­v­ado sugar

11/2 tsp ground gin­ger

1/2 tsp ground cin­na­mon

1/2 tsp coarsely ground black pep­per 1 le­mon, zested and 3-4 tsp juice 225g plain flour

50g can­died le­mon peel (or a mix of le­mon and or­ange)

50g stem gin­ger, chopped into small chunks

100g ic­ing sugar 1 Mix the but­ter and sugar with a wooden spoon. Stir in the spices, le­mon zest and flour, then tip in the can­died le­mon peel and stem gin­ger – you might need to get your hands in to bring the mix to­gether as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr. You can freeze the un­baked dough for up to three months.

2 Heat oven to 180C/160C fan/ gas 4. Slice the logs into 1cm-thick rounds, place on two bak­ing trays lined with bak­ing parch­ment and bake for 12-15 mins. Cool com­pletely on the tray.

3 Mix the le­mon juice with the ic­ing sugar to make a thin glaze. Brush over the bis­cuits and leave to set. Will keep for three days in an air­tight con­tainer.

PER SERV­ING 131 kcals • fat 6g • sat­u­rates 4g • carbs 18g • sug­ars 10g • fi­bre 1g • pro­tein 1g • salt 0.1g

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