Fruit & Ginger Biscuits


IMG_3682A wonderful spicy biscuit just right for the festive season.  Full of festive fruit – I’ve chosen sour cherries and apricots as well as the stem ginger, but you can adjust to taste.  The chocolate is a nice touch, balancing off the treacle, and the sugar roll gives a great crunch.  Adding the oatmeal provides a slightly softer texture, a bit like parkin.  If this doesn’t float your boat, a firmer biscuit would come from replacing the oatmeal with flour.  Cooking for 10 minutes will give a very soft ‘cookie’ type biscuit, 15 minutes a much firmer one

Makes 30-35 biscuits

Ingredients

  • 60g Medium Ground Oatmeal
  • 170g Plain White Flour
  • 1 tsp Bicarbonate of Soda
  • 4 1/2 tsp Ground Ginger
  • 120g Butter
  • 100g Sugar
  • 4 tbsp Black Treacle
  • 3 lumps Stem Ginger, chopped
  • 85g Dried Sour Cherries, chopped
  • 85g Dried Apricots, chopped
  • 1 Egg, beaten
  • Course sugar (e.g., Demerara or Barbados)
  • 100g White or Dark Chocolate, or mixed

Method

  • Mix the flour, oatmeal and bicarb in a bowl and set aside
  • In a pan, melt the butter then add the sugar, treacle and fruit.  Stir well for a couple of minutes until all of the butter has been mixed in then remove from the heat to cool a little
  • Once cooled slightly stir in the egg then pour into the bowl with the flour
  • Mix well, ensuring all the fruit is well distributed then set aside to cool in the fridge for about 1 hour
  • Preheat on oven to 160oC fan and line 2 baking sheets with silicon paper
  • Take a rounded teaspoon of mixture and shape into a ball on a lightly floured surface.  Roll in the course sugar and tap into a round on the baking sheet
  • Repeat with all of the mixture, ensuring a gap is left around each piece of dough – they will rise and spread to about 7-8cm
  • Bake for about 10 (soft) -15 (firm) minutes until cracking on the surface
  • Remove from the oven, set aside for a few minutes to firm up before cooling on a wire rack
  • Once fully cooled, push the biscuits together on the rack so they touch
  • Melt the chocolate in a pan and transfer to a piping bag.  Cut a small hole into the tip of the bag and drizzle chocolate over the biscuits (If using both white & dark chocolate, repeat step for each)
  • Set aside for the chocolate to set

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