Ginger and Pepper Biscuits

I found this recipe when I was flicking through a cook book by Allyson Gofton, a chef who used to be a familiar face on New Zealand television. The combination of ginger and pepper sounded interesting, and I decided to give them a try. The result was a crisp and moreish biscuit (that’s cookie to you Americans) that goes perfectly with a cup of tea or coffee. I’ll definitely be making this recipe again.

Ginger and Pepper Biscuits

2 1/2 cups flour

1 teaspoon baking powder

4 teaspoons ground ginger

3/4 teaspoons mixed spice

1/4 teaspoon cayenne pepper

250 grams (8 ounces/1/2 pound) butter

1 cup sugar

1 egg, lightly beaten

1/4 cup of golden syrup or treacle

2 Tablespoons finely grated fresh ginger

1 teaspoon vinegar (I only had spiced vinegar in the cupboard so that’s what I used)

extra sugar for sprinkling

Instructions:

1. Heat the oven to 180C (350F)

2. Line two baking trays with baking paper

3. Cream the butter and sugar until light and creamy then add the egg, golden syrup, fresh ginger and vinegar.

4. Sift the flour, baking powder, ground ginger, mixed spice and cayenne pepper into the mixture, combine and chill the mixture in the fridge for 30 minutes.

5. Place the additional sugar in a small bowl.

6. Roll biscuits into teaspoonful size balls and roll in the sugar bowl. Flatten a fraction and finish the flattening with a fork.

7. Bake for 15 minutes or until lightly golden.

8. Cool before storing in an airtight tin.

Shelley’s notes:

1. Ms. Gofton also suggests coating half the cooked biscuits with dark chocolate or pressing a piece of crystallized ginger or a hazelnut in the top of each biscuit before you cook them. You could also sandwich them together with frosting if you wanted to.

2. The biscuits are very gingery and have a slight “bite”. Hubby liked them as much as me.