GINGER BISCUITS
Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
- Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
- Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
FRESH PEACHES WITH GINGER BISCUITS
Found in Delicious Living magazine. Breakfast, snack, dessert...perfection c/o summer's bounty! I added a small pinch of ground cardamom and reduced the amount of crystallized ginger dramatically from one half cup to two tablespoons in the original recipe. I really appreciate that this dessert is not overly sweet and relies mostly on the natural sweetness of the fruit.
Provided by COOKGIRl
Categories Breakfast
Time 32m
Yield 12 biscuits
Number Of Ingredients 16
Steps:
- Peel peaches (or nectarines).
- Preheat oven to 400 degrees.
- Stir together remaining 1 tablespoon sugar, both flours, ground cardamom, salt, baking powder, and baking soda in a mixing bowl.
- Add butter and using a pastry blender to break up the butter into pea-size chunks. Stir in crystallized ginger.
- Beat egg with vanilla and ½ cup buttermilk. Add to dry ingredients and stir with a fork just until moistened. If it seems too dry, add 1-2 tablespoons additional buttermilk. Texture will be shaggy and barely moist.
- Turn dough out onto a counter lightly dusted with flour (I floured my hands, too.). Knead a few times; then roll or pat dough into a circle about ¾-inch thick.
- Using a glass or biscuit cutter, cut out six 2-inch circles; gather remains, shape into a disk, and cut out remaining biscuits. Place close together on a baking sheet and bake until golden, 12-18 minutes.
- Remove from oven and let stand 5 minutes.
- Whip cream until it holds soft peaks. Add sweetener to taste and stir in almond extract.
- To serve, cut biscuits.
- Spoon fruit and juices (if any) over bottom half, add a dollop of cream, and cover with top biscuit.
- I garnished the dessert with a light sprinkle of raw sugar for presentation.
- Yield is estimated.
Nutrition Facts : Calories 262.9, Fat 16.1, SaturatedFat 9.7, Cholesterol 63.4, Sodium 302.2, Carbohydrate 27.2, Fiber 2.7, Sugar 10.3, Protein 4.5
FRESH PEACH AND GINGERCREAM SHORTCAKES
Provided by Bon Appétit Test Kitchen
Categories Cake Milk/Cream Breakfast Brunch Dessert Bake Picnic Kid-Friendly High Fiber Peach Summer Anniversary Birthday Shower Engagement Party Party Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
- Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
- Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
- Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.
YUMMY GINGER BISCUITS
I found this on the back of a packet of crystallised ginger I bought a while ago. They are really good, but definitely a biscuit designed for those who really love ginger!
Provided by Sooty_Cat
Categories Breads
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 226, Fat 8.3, SaturatedFat 5.2, Cholesterol 21.4, Sodium 81.6, Carbohydrate 36.5, Fiber 0.6, Sugar 13.8, Protein 2.4
GINGER BISCUITS
Simple Ginger flavoured biscuits.I double the amount when making as they dissapear so quickly.Lovely with Coffee!
Provided by Norahs Girl
Categories Dessert
Time 25m
Yield 12 biscuits
Number Of Ingredients 9
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.
PEACH AND BLACKBERRY COBBLER WITH CRYSTALLIZED GINGER
A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits contain grated hardboiled egg yolk: It adds some body.
Provided by Claudia Fleming
Categories Mixer Dessert Bake Fourth of July High Fiber Blackberry Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For biscuits:
- Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter and process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. DO AHEAD: Biscuits can be made 2 hours ahead. Cover and chill.
- For fruit mixture:
- Combine peaches and blackberries with sugar, crystallized ginger, and cornstarch in large bowl; toss to coat. Let stand until juices begin to form, tossing occasionally, about 30 minutes.
- Position rack in center of oven; preheat to 350°F. Butter 2-quart baking dish or 11x7x2-inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar.
- Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream.
- * Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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