Spiced lemon & ginger biscuits

biscuits christmas dessert ginger gingerbread biscuits lemon winter

N/A

Makes 24

Source

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

Method

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.