Crystallised Ginger Biscuits Recipe at MyDish

Crystallised Ginger Biscuits

5 stars based on 3 reviews Rate this Recipe

Method

  • Preheat oven to 160 degrees C.
  • Put all the biscuit ingredients into a food processor with a metal blade and whizz together until it forms a dough (30 seconds or so).
  • Shape into small balls (mine were approx. walnut size - made 18) and place on a baking tray, slightly apart as they will spread a little. Use two trays or bake in 2 batches. You don't need to line or grease the tray, due to the high butter content.
  • Dip a fork into hot water (from the kettle), and use it to flatten each ball. If you don't want indentations from the fork, use the back of a spoon.
  • Bake in the oven for 12-15 minutes, until they have spread a little and have started to turn golden.
  • Remove from the oven and leave on the tray for a couple of minutes before transferring to a wire rack to cool completely.
  • When cooled, serve as they are, dusted with icing sugar, or with chocolate.
  • For the chocolate biscuits, break up the chocolate into a glass bowl over a pan of simmering water and add the sunflower oil. This is a tip I learnt that keeps the chocolate glossy - don't worry, it doesn't alter the taste. Dip the biscuits into the chocolate, or drizzle the chocolate. Leave to set.
  • Enjoy!

    • Tips

    • If you forget to take the butter out of the fridge before you come to make the biscuits, cut it up a little and place on a plate. Fill a bowl with boiling water, tip the water out, and place the bowl upside down over the butter. It will be lovely and soft within 5 minutes (if you don't cut it up, it will take longer).

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    Ingredients

    • 30 g Rice flour
    • 145 g Plain flour
    • 50 g Light brown sugar (normal or muscovado)
    • 125 g Unsalted butter, softened
    • 85 g Crystallised ginger - chopped
    • OPTIONAL
    • 100 g Dark chocolate (70% or more)
    • 1 tsp Sunflower oil

    By Views 1577  Added Thu Jul 8 2010


    Dedicated to ginger lovers! I love crystallised ginger so added it to a biscuit. The chocolate is optional but goes really well with the ginger. Great with a cup of tea or coffee.

     

    I first bought rice flour last year when making walnut biscuits (Delia Smith - very good - take a look at her site). I wondered if it was absolutely necessary, and if it would just sit in my cupboard but decided to buy it anyway. I am glad I did as Read More

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