Post by Paulinemom on Nov 19, 2006 7:04:13 GMT
Preparation time: 30 minutes, plus chilling
Cooking time: 15 minutes
Makes 15
6 whole pieces of preserved ginger
150 g (5 oz) butter or margarine
125 g (4 oz) caster sugar
1 egg
Pinch of salt
½ teaspoon ground ginger
300 g (10 oz) plain flour
1 egg yolk, for glazing
1. Chop three of the whole ginger pieces very finely and thinly slice the remainder.
2.Cream the butter or margarine with the sugar, egg, salt, ground ginger and finely chopped ginger. Sift in the flour and work quickly together to obtain a smooth dough.
3.Form into a ball, wrap in aluminium foil or cling film and leave for 2 hours in the refrigerator.
4. Heat the oven to 200°C (400°F), Gas Mark 6. Divide the dough into three and roll out one piece at a time on a floured board to about 5 mm (¼ inch) thick. Cut out strips about 6 x 3.5 cm (2 ½ x 1 ½ inches). Place on a baking sheet.
5. Beat the egg yolk with a little water. Brush the biscuits with egg yolk, sprinkle with the sliced ginger, and bake in the centre of the oven for 15 minutes.
6. Remove the ginger slices from the baking sheet with a palette knife and leave to cool on a wire rack.
Cooking time: 15 minutes
Makes 15
6 whole pieces of preserved ginger
150 g (5 oz) butter or margarine
125 g (4 oz) caster sugar
1 egg
Pinch of salt
½ teaspoon ground ginger
300 g (10 oz) plain flour
1 egg yolk, for glazing
1. Chop three of the whole ginger pieces very finely and thinly slice the remainder.
2.Cream the butter or margarine with the sugar, egg, salt, ground ginger and finely chopped ginger. Sift in the flour and work quickly together to obtain a smooth dough.
3.Form into a ball, wrap in aluminium foil or cling film and leave for 2 hours in the refrigerator.
4. Heat the oven to 200°C (400°F), Gas Mark 6. Divide the dough into three and roll out one piece at a time on a floured board to about 5 mm (¼ inch) thick. Cut out strips about 6 x 3.5 cm (2 ½ x 1 ½ inches). Place on a baking sheet.
5. Beat the egg yolk with a little water. Brush the biscuits with egg yolk, sprinkle with the sliced ginger, and bake in the centre of the oven for 15 minutes.
6. Remove the ginger slices from the baking sheet with a palette knife and leave to cool on a wire rack.