These are really fiery ginger biscuits with an even spicier ginger butter cream gluing them together. I lurrrve ginger but if you want them to taste a bit milder just add the ginger teeny bit by teeny bit tasting along the way (sorry if I'm being way too precise). I think these would work really well with cinnamon instead of the ginger, must remember to try them out.
Fiery Ginger Biscuits
- 50g butter
- 50g soft light brown sugar
- 4 tablespoons of honey or golden syrup
- 175g self-raising flour
- LOADS AND LOADS OF GINGER ( I can't remember how much, I just chucked it in)
Pre-heat oven to 170c (fan oven). Melt the butter, sugar and honey together until the sugar has dissolved, then mix in the flour and ginger. Stir it up into a dough then roll into balls and pop them on a greased-up baking tray. They don't really spread out so they can be quite close together, squash them down a little bit with a fork or spatula or something and then bake for around 10-12minutes. Let them cool before you add the:
Spicy Ginger Butter Cream
- 50g butter (soften it up)
- 140g icing sugar
- Splash of milk
- A LOAD MORE GINGER
Mix it all up and dollop some on one biscuit (on the side that was face down in the oven) and squash another biscuit on top. Try to resist eating them now and leave them for a bit, they're so much better when they've set and even better with a cup of tea.
No comments:
Post a Comment