I have used crystallised (candied) ginger to make these delicious little biscuits, but fresh root ginger would work equally well. Serve them with Ginger Mango Ripple ice-cream.
Makes about 40 small star-shaped cookies
- 175 g/6 oz/1¾ cups self-raising (self-rising) flour
- 50 g/2 oz/¼ cup butter, diced
- 75 g/3 oz/1/3 cup soft brown sugar
- 5 ml/1 tsp finely chopped crystallised (candied) ginger
- 2.5 ml/½ tsp ground ginger
- 1 egg, lightly beaten
How To Make It :
1 -Preheat the oven to 180°C/350°F/gas 4/fan oven 160°C. Line a baking (cookie) sheet with greaseproof (waxed) paper.
2 -Sift the flour into a large mixing bowl, then rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs.
3- Stir in the sugar, crystallised (candied) ginger, ground ginger and egg, then mix well to form a stiff dough. Knead on a lightly floured surface for a minute or two until the dough is smooth.
4- Roll out the dough until about 3 mm/1/8 in thick, then stamp out small star shapes using a cookie cutter dipped in flour. Arrange the biscuits on the baking sheet.
5 -Bake in the preheated oven for 12–15 minutes until golden brown.
6 -Once cooked, leave the biscuits to rest for 5 minutes on the baking sheet, then transfer to a wire rack to cool.