Wednesday, 3 September 2014

Ginger Creams

I use a lot of ginger in my cooking, both green and the ground spice. These little cream biscuits are my second favourite biscuit, Gingernuts are my favourite. Sometimes I add a little finely chopped glace ginger to the biscuit mixture.

Ginger Cream Biscuits

185 g soft butter
1 cup self raising flour
1/2 cup cornflour
1/3 cup pure icing sugar
1 teaspoon vanilla essence
1 tablespoon ground ginger
¼ teaspoon ground nutmeg

Ginger Cream Filling

2 cups pure icing sugar
2 tablespoons soft butter
1 tablespoon ground ginger*

Place all the biscuit ingredients in a food processor and blitz until mixture comes together as a smooth ball. An alternative is to cream the butter and sugar then add the remaining ingredients.
Roll mixture into small balls, place on a tray covered with cooking parchment and flatten with your fingers or a fork.
Bake 170 deg for 15 minutes. Remove from oven and allow biscuits to cool on the tray for a few minutes before transferring to a cooling rack.
When cold, sandwich pairs if biscuits with ginger cream filling.
Serve with a dust of icing sugar
To Make Icing

Place ingredients in food processor and blitz. The mixture should be thick and only just spreadable.

No comments:

Post a Comment