Ginger cream biscuits

    Ginger cream biscuits


    11 people made this

    A ginger nut-style biscuit topped with a creamy vanilla icing. You can sandwich two biscuits together as well.

    Serves: 24 

    • 60g butter, softened
    • 125g caster sugar
    • 1 egg
    • 100g treacle or golden syrup
    • 125ml water
    • 280g sifted plain flour
    • ½ teaspoon salt
    • ½ teaspoon bicarbonate of soda
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ½ teaspoon ground cinnamon
    • For the icing
    • 125g sifted icing sugar
    • ¼ teaspoon salt
    • ½ teaspoon vanilla extract
    • 1½ tablespoons double cream

    Preparation:25min  ›  Cook:8min  ›  Ready in:33min 

    1. Mix butter, sugar, egg, treacle and water thoroughly. Sift together flour, 1/2 teaspoon salt, bicarbonate of soda and spices and blend in. Chill dough until firm.
    2. Preheat oven to 200 C.
    3. Drop dough by teaspoonfuls about 5cm apart on lightly greased baking tray. Bake about 8 minutes, or until almost no imprint remains when touched lightly. While slightly warm, cover with icing.
    4. To make icing: Blend icing sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Add cream to make icing easy to spread. Spread on biscuits with a plastic spatula.

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