SPICED LEMON & GINGER BISCUITS

Spiced lemon & ginger biscuits image

Bake these grown-up gingerbread biscuits, spiced with black pepper and stem ginger. They're perfect after dinner with an iced shot of limoncello or a hot toddy

Provided by Miriam Nice

Categories Afternoon tea, Dessert, Treat

Time 35m

Yield Makes 24

Number Of Ingredients 10

Ingredients

175g butter , softened
85g dark muscovado sugar
1½ tsp ground ginger
½ tsp ground cinnamon
½ tsp coarsely ground black pepper
1 lemon , zested and 3-4 tsp juice
225g plain flour
50g candied lemon peel (or a mix of lemon and orange)
50g stem ginger , chopped into small chunks
100g icing sugar

Steps:

Mix the butter and sugar with a wooden spoon. Stir in the spices, lemon zest and flour, then tip in the candied lemon peel and stem ginger - you might need to get your hands in to bring the mix together as a dough. Divide the dough in two and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr. You can freeze the unbaked dough for up to three months.
Heat oven to 180C/160C fan/gas 4. Slice the logs into 1cm-thick rounds, place on two baking trays lined with baking parchment and bake for 12-15 mins. Leave to cool completely on the tray.
Mix the lemon juice with the icing sugar to make a thin glaze. Brush over the biscuits and leave to set. Will keep for three days in an airtight container.

Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium