Triple Ginger-Spice Biscuit Recipe

An Easter feast wouldn’t be the same without a colourful spread of flavours, but with this recipe we’ve cut down on the refined sugar and flour for a tempting twist on dessert

Con Poulos

MAKES 24
Hands-on time: 5 mins
Cooking time: 1 hour 15 mins plus chilling/cooling time

Ingredients:

1½ cups wholemeal flour
½ cup almond meal
2 teaspoons cinnamon
1½ teaspoons bicarbonate of soda
1½ teaspoons ground ginger
¼ teaspoon salt
12 tablespoons unsalted butter, room temperature
¾ cup dark brown sugar
½ cup honey
2 teaspoons grated fresh ginger
¼ cup finely chopped crystallised ginger, plus 24 thin strips
1 large egg
¼ cup granulated sugar

Method:

1. Heat oven to 180°C. Combine flour, almond meal, cinnamon, bicarb, ground ginger and salt in a small bowl.
2. In a bowl of electric mixer, beat butter, sugar and honey until light and fluffy, about 3 minutes. Beat in fresh ginger, crystallised ginger and egg. Beat in dry mixture until just combined. Chill 30 minutes.
3. Line 2 baking trays with baking paper. Scoop golf ball-size portions of dough. Roll in granulated sugar; set on baking trays about 5cm apart and top each with ginger strip. Bake until browned on edges, about 10-12 minutes. Cool completely.

NUTRITION Per biscuit 736kJ/176cal. Protein 1.9g. Total fat 9.6g. Sat fat 5.3g. Carbs 20.8g. Sugars 15.3g. Fibre 1.3g. Sodium 169mg. Calcium 31mg. Iron 0.6mg.