Best Lemongrass Ginger And Sesame Biscuits Recipes

YUMMY GINGER BISCUITS

Steps:

• Preheat oven to 160C, and line a tray with baking paper.
• Sift the flour and ground ginger into a large bowl. Add the crystallised ginger.
• Melt the butter, sugar and golden/maple syrup in a saucepan on medium heat, or in the microwave in 30 second bursts, mixing in between. Allow the mixture to come to the boil.
• Add melted butter, sugar and syrup to the dry ingredients and mix well.
• Roll 1 tbs of the mixture at a time into balls, then flatten slightly and place on the tray.
• Brush each biscuit with a small amount of water on a pastry brush, and sprinkle with brown sugar.
• Place tray in the preheated oven and bake for 15 minutes.
• Cool on a wire rack, though I think these taste best when still warm!

LEMONGRASS, GINGER, AND SESAME BISCUITS

Steps:

• Beat butter and sugar in a bowl using an electric mixer until light and fluffy.
• Beat in spices and egg yolks until smooth.
• Stir in sifted flour and lemongrass.
• Knead dough on a lightly floured surface until smooth.
• Roll dough between two sheets of baking paper until 5mm think; refrigerate for 30 minutes to an hour.
• Preheat oven to 160°C Prepare a baking tray with parchment paper.
• Using a cookie cutter, cut shapes out from the dough. Roll up remaining dough and repeat procedure.
• Place on baking tray about 5 cm apart.
• Bake for about 12-15 minutes.
• Remove from oven and cool on wire racks.
• While the cookies are cooling, make the sesame seed topping.
• Toast the sesame seeds on the oven at 200°C for about 5 minutes. Watch carefully just in case they toast quicker than 5 minutes.
• Remove from oven and allow to cool.
• In a small saucepan over medium heat, dissolve sugar and water just until the sugar begins to turn brown, remove from heat.
• Using a pastry brush, brush the tops of the cookies with the sugar syrup.
• Turn the cookies, sugar side down onto the sesame seeds and make sure they are coated evenly. Return to wire rack to set.
• After you have coated all the cookies with sesame seeds, use the remaining sugar syrup to gently coat the tops of the cookies to seal the seeds.

GINGER BISCUITS

Steps:

• In a mixing bowl, combine biscuit mix or flour, sugar, ginger, soda and salt.
• Using hands, rub egg into mixture.
• In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead,.
• Roll heaping teaspoonfuls into small balls. Place 2 inches apart on greased baking sheets.
• Bake at 325* for 12-15 minutes. Cookies (biscuits) will flatten and "crackle" when done.

GINGER BISCUITS

Steps:

• Preheat the oven to 150c/300f/gas mark 2.
• Place all the ingredients except the butter and milk in a bowl and mix.
• Add the butter and milk to the dry ingredients and work together to a smooth dough.
• Roll out on a floured surface to one large round and cut into 8 wedges, or 12-16 rounds or ovals.
• Place on greased baking sheets and bake in the preheated oven for 20 minutes.

SOFT GINGER COOKIES (BISCUITS)

Steps:

• Preheat oven to 390 F (or 200 C).
• In a bowl, combine flour and baking powder.
• Cut butter into flour and mix by hand until you get coarse crumbs.
• Mix in sugar, ginger and ground ginger.
• In another bowl stir together milk and egg, then pour milk-egg mixture over the dough and knead until dough is smooth.
• Put little heaps of dough by the teaspoon onto greased or paper lined cookie sheet.
• Bake at 390 F for 10-15 minutes.
• Let cool on a wire rack.

SESAME SEED BISCUITS

Steps:

• Melt Margarine and Golden Syrup over low heat or in the microwave.
• Mix Bicarb Soda with water and add to margarine and syrup mix.
• Combine dry ingredients in a large bowl.
• Mix margarine and syrup through.
• Place small balls onto lightly greased trays and flatten slightly.
• Bake 150 deg celcius for 15 minutes.
• Allow to cool on trays.

GINGER BISCUITS

Steps:

• Beat butter and sugar.
• Add eggs, syrup and bicarb of soda, dissolved in water.
• Add dry ingredients.
• Roll into balls and place on a baking tray.
• Bake for 30 minutes at 180°C.