Bake these grown-up gingerbread biscuits, spiced with black pepper and stem ginger. They're perfect after dinner with an iced shot of limoncello or a hot toddy
- Preparation and cooking time
- Prep:20 mins
- Cook:15 mins
- Plus 1 hour chilling
- Makes 24
- Freezable (uncooked dough only)
- 175g butter, softened
- 85g dark muscovado sugar
- 1½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp coarsely ground black pepper
- 1 lemon, zested and 3-4 tsp juice
- 225g plain flour
- 50g candied lemon peel (or a mix of lemon and orange)
- 50g stem ginger, chopped into small chunks
- 100g icing sugar
- STEP 1
Mix the butter and sugar with a wooden spoon. Stir in the spices, lemon zest and flour, then tip in the candied lemon peel and stem ginger – you might need to get your hands in to bring the mix together as a dough. Divide the dough in two and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr. You can freeze the unbaked dough for up to three months.
- STEP 2
Heat oven to 180C/160C fan/gas 4. Slice the logs into 1cm-thick rounds, place on two baking trays lined with baking parchment and bake for 12-15 mins. Leave to cool completely on the tray.
- STEP 3
Mix the lemon juice with the icing sugar to make a thin glaze. Brush over the biscuits and leave to set. Will keep for three days in an airtight container.