The lemon zest - along with the ginger - make for a tasty biscuitThis is the 28th biscuit (cookie) recipe I’ve posted on the blog, which I guess tells you just how often I bake them ! Our ‘biscuit tin’ is usually always full, just as it was when I grew up as a child as my mother always kept ours well stocked – it’s funny just how many food ‘traditions’ like this we carry on into our own homes as adults, don’t you agree ?!
This 'Lemon and Ginger' biscuit recipe I came up with a while ago would have been nice with some crystallised ginger added, only we can’t get it here easily – so if you have it, you can try adding a few tablespoons to this recipe, if you like.
As with all my recipes, you can scroll to the bottom of this page for the recipe ‘Conversion Calculator’ to convert ingredient quantities into those measurements which suit you best -:
Lemon & Ginger Biscuits (Cookies)
110 gm Butter
250 gm Sugar
1 Egg, beaten
1 ½ tbsp Lemon Juice
1 tsp Lemon rind, finely grated
450 gm Flour
1 ½ tsp ground Ginger
½ tsp Salt
2 tsp Baking Powder
Water
Cream the butter and sugar together until light and fluffy. Add the beaten egg, lemon juice and lemon rind. Mix well and then sift in the flour, ground ginger, salt and baking powder. Mix to form a manageable dough (add a splash of water if the dough is too dry). Shape dough into walnut sized balls & place on a lightly greased baking sheet. Press each ball with the back of a fork to flatten slightly. Bake at Gas 5 for around 15 minutes until golden.
