Instead I offer you a simple recipe for ginger, honey and lemon biscuits. I like to think of these as the perfect healing biscuits if you have a cold. After all honey, lemon and ginger all feature heavily in commerical cold remidies. And if you don't have a cold? They are still delicious little biscuits to nibble whenever you wish.
The recipe is based on one for ginger and lemon biscuits by Signe Johansen in Scandilicous baking. As they contain honey I am going to enter them into this months alpha bakes.
Ginger lemon and honey biscuits
50g stem ginger
1 medium egg
20g golden syrup
10g stem ginger syrup (from the jar the stem ginger comes in)
zest and juice of 1 lemon
125g non dairy spread (I used pure soya)
125g golden caster sugar
200g GF plain four
1/2 tsp xantham gum
1 tsp baking powder
1/4 tsp bicarbonate of soda
Finely chop the stem ginger, add to a jug and mix in the egg, golden syrup, honey, stem ginger syrup and the zest and juice the lemon.
In a separate bowl cream the DF spread and sugar together until creamy. Add in half the wet ingredients, 1/2 the flour and the xantham gum, baking powder and bicarbonate of soda then mix to combine. Add the remaining wet ingredients and mix, finally add the remaining dry ingredients and mix until everything is combined. Place clingfilm over the bowl and refrigerate for 1-2 hours.
Preheat the oven to gas mark 5 and line a baking sheet with baking parchment. Place teaspoons full of the dough onto the sheet, making sure to leave 4-5cm between them.
Bake in the preheated oven for 8-10 minutes, until golden round the edges. Transfer to a wire rack to cool.
I really like these biscuits, they are light, not heavy and crunchy like regular ginger biscuits (which I also love) and the lemon adds a freshness to the ginger. They will keep in an airtight tin for at least a week. If they start to go soft blast them in the oven for a couple of minutes to crisp them up.