|Get that kettle on!|
This photo of homemade crumbly Stem Ginger biscuits posted on Twitter brought forth a flurry of requests for the recipe. So here it is, quick, easy and well worth the minimal effort.
(makes around 18 -20)
125g softened butter
85g soft brown sugar
1 tspn vanilla extract
2 heaped tblspns chopped stem ginger
150g self raising flour
2 heaped tspns ground ginger
Oven temp 180C/gas 4
Line baking tray with greaseproof paper.
1. Cream together butter, sugar and vanilla extract, until fluffy and pale cream.
2. Fold in chopped ginger, sift in flour and ground ginger. Mix to form a dough.
3. Scoop out heaped teaspoons of dough and roll in palm into a ball. Put onto baking tray and flatten top slightly.
4. Bake for 12 - 14 minutes until biscuits are firm and golden. Leave for couple of minutes on tray to firm up then cool on wire rack.
Gilding the Lily...
.. they can be simply dusted with icing sugar or decadently half dipped in melted dark chocolate.
Or a gingery icing glaze can be made by mixing icing sugar with a couple of drops of the stem ginger juice. Drizzle artfully over the top of the biscuits.
Don't know how long they keep as they don't hang around for long.
Now don't make too many crumbs!