Ginger creams
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Picture by:
Vanessa
Ginger creams
About this recipe: A ginger nut-style biscuit topped with a creamy vanilla icing. You can sandwich two biscuits together for a nice presentation.
Ingredients
Serves: 24
- 50g (2 oz) butter
- 100g (4 oz) caster sugar
- 1 egg
- 100g (4 oz) treacle
- 100ml (4 fl oz) water
- 250g (9 oz) sifted plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- For the icing
- 100g (4 oz) sifted icing sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons double cream
Method
Prep:25min ›
Cook:8min ›
Ready in:33min
- Mix butter, sugar, egg, treacle and water thoroughly. Sift together flour, 1/2 teaspoon salt, bicarbonate of soda and spices and blend in. Chill dough until firm.
- Preheat oven to 200 C / Gas Mark 6.
- Drop dough by teaspoonfuls about 5cm (2 in) apart on lightly greased baking tray. Bake about 8 minutes, or until almost no imprint remains when touched lightly. While slightly warm, cover with icing.
- To make icing: Blend icing sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Add cream to make icing easy to spread. Spread on biscuits with a plastic spatula.
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