Stem Ginger Biscuit Recipe

Toss into a food processor:

4 oz wholemeal flour (1 cup)
4 oz oats (1 cup)
two tablespoon demerara sugar
1/2 teaspoon each salt and bicarbonate of soda
juice of a lemon
3 oz butter

Mix to crumb consistency then add:

2oz Buderim crystallised stem ginger
1 fluid ounce milk

until the consistency is manageable but relatively ‘dry’.

Roll out on a floured board, 1/8″ thick, cut into circles and prick all over with a fork. Put them on a greased baking tray and bake in a preheated oven for about 15 minutes at 180 degrees C, 350 degrees F or Gas Mark 4, until slightly browned. These taste better when they have cooled.

I am flirting with the idea of adding even more stem ginger, or grated fresh ginger or even ground ginger, but for me half the charm of this aromatic biscuit is that it doesn’t register as ‘ginger’ straight off the bat. Experiment!

Son of Digestive Biscuit, obviously.

About Tricia Rose

Not distracted by shiny objects.
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5 Responses to Stem Ginger Biscuit Recipe

  1. stitchfork says:

    always looking for egg-free recipes! (one son has allergy)
    Will have to add this recipe to the stash!

  2. Trisha,
    I am making these TOMORROW and will report back! I have all of the ingredients. My ginger is from Penzy’s and I think it will work just fine. Stay tuned.

  3. Done. Out of the oven, photographed, consumed and blogged about before 9AM. They are wonderful Tricia, keep those recipes coming!

  4. Tricia Rose says:

    That was fast Suzanne!

  5. I love ginger biscuits :D

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