Stem Ginger Biscuits

Name: Stem Ginger Biscuits
Ingredients: 175 gm butter; 75 gm caster sugar; 175 gm cake flour; 75 gm semolina; 5 ml (1 teaspoon) ground ginger; pinch of salt; 4 balls of preserved stem ginger, drained and very finely chopped; 15 ml (1 tablespoon) brown sugar

Over the Christmas season my friend Mark visited from London and gave me a tin of Stem Ginger biscuits from Fortnum and Mason. So fancy and very delicious. I have been trying to bake some myself, and although not so buttery, I have recreated a biscuit that I would like to share on my web. Delicious with a cup of tea, or served on the side with the Green Tea Panna Cotta that I published yesterday.

Published 7 July 2021

Method

Preheat the oven to 180 ?C. Line 2 baking trays with baking paper.
Cream the butter and sugar until soft and creamy.
Whisk the flour, semolina, pinch of salt and the ground ginger. Add the whisked ingredients and the chopped stem ginger. Mix until combined.
Roll the dough in two batched out to a thickness of 1 cm between two layers of plastic cling film. Cut the dough into rounds with a cookie cutter and transfer onto the baking trays carefully. Sprinkle the brown sugar over the biscuits.
Bake in the oven for 12 minutes. Allow to cool in the tin for a couple of minutes and then transfer the biscuits to a cooling rack with the help of a spatula. Store in an airtight container for 2 weeks.