Rosewater Biscuits

Some days are just meant for baking biscuits. This was one of those days and I had just made summer fruits ice cream, using a mix of berries in place of coffee from my coffee ice cream recipe. I thought biscuits lightly scented with rosewater might work well with it. They did, but they also went perfectly with a little cup of very strong coffee.

Rosewater Biscuits (1)

Ingredients

  • 125 g plain flour, sifted
  • 15 g cornflour
  • 100 g diced butter
  • 50 g icing sugar, plus extra for rolling out and dusting
  • 20 ml rose water

Put the flour, cornflour and butter into a food processor. Blend until combined.

If making by hand, rub the butter into the flour and cornflour with your fingertips until it resembles breadcrumbs.

Add the icing sugar and rosewater and blend briefly (or mix gently with a palette knife).  Knead the dough gently into a sausage, (dust your worktop with icing sugar if necessary) wrap in cling film and chill for half an hour.

Preheat the oven to 200°C/180 Fan/gas 6. Cut the dough into discs the thickness of a £1 Coin (that’s about the same as a Euro!) Place the biscuits on a baking sheet lined with greaseproof paper.

Bake in the oven for about 8 minutes until pale gold. Remove, allow to firm slightly, cool on a wire rack. Store in an airtight container. Or you could just dust them with icing sugar and enjoy them as soon as possible!

Stem Gingernuts

A recent post on cheesecake made with a biscuit base, started a dialogue about biscuits. The lovely Tia mentioned that she enjoyed Ginger Nuts, a biscuit enjoyed widely in the UK with a cup of tea or coffee.  I said I would try to find a recipe (and I did find a Delia Smith one which was a huge disaster), then the equally lovely Evie from Pendle Stitches sent me over the recipe she uses to bake for her family.

Of course, I had to give them a go.  Result? Fabulous, better than shop made and even without the Stem Ginger (which I couldn´t get hold of) they were amazing.  Thanks Evie, these will become a family favourite here too!

Here´s Evie´s recipe, and like her I added extra ground ginger (another half a tablespoon).

Stem Gingernuts (From The Great British Book of Baking)

  • 350g self-raising flour
  • 1 tablespoon ground ginger (I usually add a bit more because I love my gingernuts to have bite)
  • 1 teaspoon bicarbonate of soda
  • 200g caster sugar
  • 115g unsalted butter
  • 85g golden syrup
  • 1 egg, beaten
  • 3 pieces stem ginger, drained and finely chopped (this is ginger in a sweet syrup which you can buy or make your own)

Preheat oven to 170oC/350oF/gas 3.  Grease or line baking trays.  I just use parchment.

Sift the flour, ground ginger, bicarb of soda and sugar into a mixing bowl.  Gently melt the butter with the syrup in a pan over a low heat and set aside until barely warm.

Pour this mixture into the dry ingredients, add the beaten egg and the stem ginger and mix with a wooden spoon. When thoroughly combined, roll the mixture into 24 walnut-sized balls, using your hands.

Arrange on prepared baking trays, spacing well apart to allow for spreading.

Bake in preheated oven for 15 to 20 minutes until a good golden brown.  Keep an eye on them and, if necessary, turn the trays around halfway through the cooking period so that the biscuits brown evenly.

Leave the biscuits to cool on the trays for a couple of minutes, and then transfer to a wire rack and leave to cool completely.

Store in an airtight container, or make a large pot of coffee and scoff the lot!