Although I regularly use stem ginger preserved in syrup, here I use crystallized ginger which I chop into small little cubes. The smell of the warm, sweet spicy, ginger as these are baking is addictive. Try as I might, I find it impossible not to wolf down one as soon as they come out of the oven and before they have had a chance to cool down.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSu7RS6MQoQUiPN2YIe2fPb02xXnXzqTMHt3uFAev7lwcuGPkMxHiNB9odwPOe46aNRDC6zDA7qj9vUdWGfyZumZxz1gBXMAAXcveTlYySIqi4CjKcuyLTzQoIif5nLXEb1p5fGyo_LSo8/s1600/1497764_618605631538473_1524695575_n.jpg)
The inclusion of chopped almonds is only something that I introduced
fairly recently, but I think that the chopped nuts add that something extra and
really make something that looks quite plain into a luxurious tasting treat.
There is very little more that I can say about these biscuits other than
to recommend that you bake some!
Ingredients:
260g plain flour220g caster sugar
125g crystallised ginger, coarsely chopped
75g blanched almonds, coarsely chopped
1 egg
185g butter, melted
To finish:
2tblsp caster sugar, to sprinkle
Method:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0Hom_QmrEcAMfpZ9LKYLU6ZMLACak79my5lLuU0mjjcEkK3Fcr2OEkftGg0B4HgDTnph5yQf5aZWi8NTvIJcMT9zPNj0iDzGwCaI1dtG8Mx1Avxg3ITspzhCRAFrDbo5IeYxKENxpmHH/s1600/1625759_618605784871791_234104787_n.jpg)
2. Place the flour, caster sugar, chopped ginger and chopped almonds in a large bowl and mix together with a wooden spoon. Add in the beaten egg, followed by the melted butter and mix again to thoroughly combine everything. The mixture will be relatively soft.
3. Press this mixture into the parchment lined tin, smoothing it down evenly
with the back of a metal spoon.
4. Bake in the preheated oven for 30 minutes until golden brown and cooked
through. Remove from the oven and sprinkle with a couple of tablespoons of caster
sugar. Allow to rest in the baking tin for 10 minutes and then remove. Cut into
16 even sized pieces and allow to finish cooling on a wire rack.
Makes 16.
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