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?

Baking: Peanut Butter Cookies

I looovvveeee peanut butter. I’m sure you have noticed by now! Peanut Butter Cups are my idea of perfection, B&J’s were certainly thinking of me when they brought out that flavour! Craving some right now as I type…

 photo e89e1b60-d10e-493d-a321-1471c82a6fc1_zps21f3fc95.jpgThis is such a simple recipe, so quick, and the result is utterly delicious. The quantities made a huge amount, filling my biscuit tin and lasting for a good week. My boyfriend then visited and they disappeared a whole lot quicker, which says a lot about how good this recipe actually is.

 photo dbeaf0a3-a045-435e-8718-a32103a5b245_zps91183892.jpgI’ve adapted it from this year’s GBBO book, a birthday present from the lovely Libby. It’s now completely suitable for when your cupboard is empty of most ingredients. Polenta is a bit of a luxury I admit, but I love it for scattering over chicken wings or, in this case, adding crunch to biscuits. Its not overly expensive, so worth having some tucked away for biscuit cravings!

 photo 821cb269-d292-4cbc-8075-80e98a6b7e41_zps020dc610.jpgIngredients

  • 1 jar peanut butter – around 300g
  • 125g sugar (I used standard granulated)
  • 1 egg
  • 1 tablespoon of polenta

 photo a6c3b395-83ef-4602-81f4-5cb44076c864_zps1233f6e3.jpgI told you this recipe was super simple – here we go. Mix your p-butter and sugar together until fully combined, and slightly fluffy. Crunchy peanut butter works really well, but it’s harder to beat properly. I prefer to work hard with the elbow grease, I figure it burns off the calories of at least one extra biscuit…

 photo 23832948-23a2-40f6-80ed-0b27f16f2d97_zps9d9f835b.jpgStir through your egg, followed by your polenta.

 photo 57cc7074-0d08-4ffc-a551-00575a0f5d42_zps1cd6ae63.jpg photo 467fdcaf-8649-47d7-8d8a-5af09e8ccae0_zps2607d37c.jpgRoll into small (large marble sized) balls and spread out on a lined baking tray. Dipping a fork in warm water between each, flatten out. Bake at 180 for 8-10 minutes. Let cool for a few minutes before transferring to a wire rack until cold.

 photo 3214a376-de96-4355-bf36-abbbe1c7765d_zpsde97d3ef.jpgPerfect with a cup of tea, dipped into a hot chocolate, or scoffed out of the tin. The original recipe calls for sandwiching them with jam, but I’m not sure it’s necessary. Delicious just the way they are!

PS – apologies for no Wednesday post this week. My Christmas party kinda took it out of me – it was a conference followed by lunch, but the food wasn’t served until 4:45. Needless to say I was hungry and feeling pretty dreadful by the time I headed out of London! I spent last night napping and trying not to snack as it’s really screwed up my eating pattern. Yep, I had to get up and eat at 3am Wednesday morning as I had had such a late lunch, then not eaten dinner. These biscuits were needed then!

Are you a fan of peanut butter? Will you be trying out this easy recipe?