Friday, 27 November 2009

Ginger & lemon star biscuits

I was given a tub of stem ginger this week, a huge tub 12.5kg! I plan to make some ginger jam on Monday and thought I would also try this recipe I found this morning. I made some round ones too as they were easier to dip in the chocolate. I also made a batch of mince pies and some jam tarts.

Makes: 24
150g plain flour
1½ tsp ground ginger
65g butter, softened, plus extra for greasing
65g caster sugar
1 small egg, lightly beaten
50g preserved stem ginger,finely chopped
Grated zest of 1 small lemon

To finish: I decided to dip one side in Belgian chocolate from Sainsbury's!

1.Preheat the oven to 180°C, gas mark 4. Liberally butter 2 baking sheets.
2.Sift the flour and ground ginger into a bowl. Beat the butter and sugar together until pale and fluffy, then beat in the egg. Add the chopped ginger, flour and lemon zest and stir the mixture until it forms a stiff dough. If it is very soft, wrap in foil and chill in the fridge until firm.
3.Roll out the dough as thinly as you can. Dip a star-shaped pastry cutter in flour and firmly stamp out the biscuits. Use a floured palette knife to transfer to the baking trays.
4.Once all the biscuits are cut, brush lightly with egg white (you won't use it all), liberally sprinkle with granulated sugar and bake for 10-12 minutes until pale gold and just crisp. Carefully transfer to a wire rack to cool completely. Store in an airtight container.

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