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Ginger and Almond Biscuits

4 oz. Plain Flour
4 oz. Ground Almonds
Pinch Salt
6 oz. Butter
2 oz. Sugar
1 Knob Stem Ginger (in Syrup)
2 tsp. Ginger Syrup
1 tsp Ground Ginger
1 Egg (separated)
2 oz. Sliced Almonds

These are easiest made in a food processor.
Put the flour, the ground almonds, the salt, the sugar and the ground ginger in the processor and pulse until well mixed.
Cut the butter into little cubes and drop this in the top of the machine and continue to pulse until the mixture is like fine breadcrumbs.
(Stop if it starts to come together.)
Drop in the egg yolk and the ginger syrup and pulse again until the mixture comes together in a ball.
Take this out of the machine, cut the knob of ginger into very small dice and knead this into the biscuit dough.
Roll the dough into a cylinder shape about the thickness of a rolling pin, wrap it in cling film and refrigerate it for at least an hour.
Set the oven to Gas 4, 175C, 350F.
Cut the biscuits down from the roll in 1/4 inch slices and put them on a floured or buttered baking tray.
Paint the biscuits with the egg white and scatter over the sliced almonds and sprinkle a little caster sugar over them.
Bake at the set temp. for 12 to 15 mts, the biscuits should be golden brown.
Let them cool completely on a rack before storing them in an airtight box or tin.
These are delicious with ice cream or just with tea.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef