Am I feeling summery yet?.....
hhhhhm.... I'm not too sure if I am just yet, spring never did come. If you didn't know already here in the UK has been the coldest spring for 50 years! And am I feeling optimistic for summer? No. OF COURSE! So while I wait for it to get going I thought I'd make some delicious biscuits for all the seasons. I used one of my many new cookie cutters I got for my birthday from my amaaazing Scottish cousins, the button cutter! (I do love a button!)
So to make them suitable for both cold mild and hot weather I thought I'd use some lemon because it's zingy and refreshing but also reminds me of lemonade on baking hot summer days (I don't get many). I also found 2 jars of unopened stem ginger in our cupboards, one had the sell by date of 2010 but I didn't see how they could go off when preserved in syrup (well no one who has eaten one has fallen ill yet). Ginger has a fiery bite to it which warm you up in the chillier months of the year, plus it's just tastes so darn good in just about anything and everything!
- 125 grams of butter
- 75 grams of sugar
- 3 balls of stem ginger
- zest of 1 and a half lemons
- 175 grams of self raising flour
- cream together the sugar and butter until pale
- finely chop the stem ginger and fold into the mix with the lemon zest
- fold in the self raising flour and form a ball of dough
- wrap the dough in clingfilm and chill fro 1/2 an hour
- preheat the oven to 180oC/ 350oF/ gas mark 4
- roll the dough out to about 1-2 cm thick and place on lined baking sheet and bake in the oven for 12-15 minutes until slightly gold, it doesn't matter if they're still a little soft because they carry on cooking out of the oven
- leave to cool and you can leave them uniced if you're feeling a bit lazy but they taste even better when iced!
- juice of 1/2 a lemon
- 100 grams of icing sugar
- sift the icing sugar into a bowl and add the lemon juice
- stir the mix until smooth, if you get lumps it might be better to use a whisk
- drizzle or cover the cooled biscuits before leaving to set for about 15 minutes
- EAAT! These are really nice served with earl grey tea with a slice or two of lemon