Recipe: Ginger & Lime Biscuits

Every year I say I want to do a GBBO Bake Along. Every year I fail. This year I’ve gotten part of the way. Whilst I haven’t managed to bake and blog along (hats off to those that have!), I have managed to be pretty good at baking something inspired by the show most weeks.

 photo Ginger Lime Biscuits_zpsysaa6606.pngThis bake is a bit of a mish-mash between the first two weeks; it coincided with moving week, and with baking bits all over the country it seemed like a good idea to skip the first week. We then decided to merge the slightly citrus tone from Week 1 into the Biscuits. The result was a wonderfully spicy gingerbread, with warmth from cinnamon, nutmeg and ginger, half covered with a zingy-sweet lime icing. The bake of the biscuit was pretty much spot on, crunchy, a good snap, but not something that was so brittle it hurt to take a bite. A mish-mash that worked, I reckon these Ginger & Lime biscuits would, messy icing aside, definitely impress Paul & Mary!

 photo Ginger amp Lime Biscuits 7_zpsz61gxcoz.jpg photo Ginger amp Lime Biscuits 1_zpso8yocuyp.jpg photo Ginger amp Lime Biscuits 3_zpsbydqrlw5.jpgIngredients

  • 125g flour, plus a little extra for rolling
  • ½tsp bicarbonate of soda
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • Pinch of grated nutmeg
  • 60g butter
  • 85g soft brown sugar
  • 1 small egg
  • 2tbsp golden syrup
  • 150g icing sugar
  • 6tsp lime juice
  • Lime zest, to decorate

 photo Ginger amp Lime Biscuits 9_zpstufppxja.jpgSift together the flour, bicarbonate of soda and spices into a bowl. Add the butter and rub together until the mix looks a little like breadcrumbs. Beat the egg and golden syrup together, add to the flour mix and stir until the mixture holds together. Tip the dough out, knead for a short time until smooth, wrap in clingfim and chill in the fridge for 15 or so minutes.

Roll the dough out (0.5cm thickness) on a lightly floured surface. Cut out your chosen shapes (we went square, you could go traditional gingerbread men!) and place on a lined baking tray. Bake for 14-16 minutes at 175C, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.

When cooled make the icing and decorate. Simply beat together the icing sugar and lime juice until smooth, pipe/spoon onto the biscuits and scatted over the zest. Leave to set before boxing up – I didn’t and had a bit of a sticky mess the next day!

 photo Ginger amp Lime Biscuits 6_zpsozctiwdc.jpgI found these Ginger & Lime biscuits were delicious served with a cuppa – I really enjoyed taking one (or two!) to work for my 4pm pick me up. Naughty, but really rather nice…

Have you enjoyed #GBBO2016? Has it inspired you to get baking?