Ginger is one of those wierd and wonderful foods that works well in savoury and sweet. This is a super easy biscuit. Especially if you do what I do and don’t bother with the rolling! I made these to eat with Lemon Posset from Valentine Warner’s book ‘The Good Table’.
- 100g soft unsalted butter
- 100g golden caster sugar
- 150g plain flour
- 1 egg
- 60g finely choped stem ginger. I used Waitrose Chinese Stem Ginger in Syrup
To make them
- Prehat the oven to 180C and grease and line 4 baking trays.
- Mix the butter and sugar together til soft and creamy. I used my Kitchenaid with its paddle attachment.
- Add the egg and blitz til it’s mixed in.
- Gently mix in the flour and chopped stem ginger til you get a soft dough.
- Break off 15g dollops of dough and roll them into little balls.
- Flatten then to make a disc shape, place them on a baking tray and bake for approx 7-10 minutes until lightly brown.