Friday, 1 September 2017

Apple & Ginger Biscuits

Whenever you buy fresh ginger. there's always more than you can handle. You can pickle the remaining or turn it into some wonderful stem ginger but I much prefer to make some delicious biscuits instead.

Ginger biscuits have always been a favourite of mine (though it's an extensive list). With the addition of apple to the mix, these biscuits resemble an apple crumble. The warmth and aroma from the fresh ginger and the fruitiness from the apple are mouthwatering. The brown sugar helps combine with flavours adding a nuttiness of its own. Add a drizzle of your favourite toffee sauce to top off these moreish biscuits.


Ingredients:                                                                                                        (Makes 16-18 biscuits)

250g plain flour
200g butter
50g caster sugar
30g soft brown sugar
1 apple, peeled cored and finely diced
15g fresh ginger, finely grated

Toffee sauce to drizzle
Icing sugar for dusting

  • Sift the flour and the two sugars into a mixing bowl. Add the butter and rub together until you can almost form a dough. 
  • Add the diced apple and grated ginger. 
  • Mix once more until fully combined and forms a ball. 
  • Leave in a refrigerator for 10 minutes to firm up a little. 
  • Weigh out the biscuit dough into 40g balls or of a size of your choosing. 
  • Place on a baking tray, lined with baking parchment evenly spaced apart. 
  • Give them a little flatted before baking at 180°C for 12-15 minutes. Times will vary depending on size. 
  • Once baked leave to cool on a cooling rack. 
  • To finish, drizzle with toffee sauce and a dusting of icing sugar. 


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