Ginger thins with lemon icing recipe
Our ginger thins biscuit recipe delivers great snap in a short, crumbly treat with the welcome heat of ground ginger and extra depth from cinnamon and mixed spice. These easy-to-make biscuits are ready in 20 minutes and glazed in a smooth lemon icing to bring a little sweetness and acidity. Simple enough to make with the kids, and best enjoyed with a cuppa.
See method- Makes 18
- Takes 20 mins, plus cooling and setting
- 68 calories / serving
- Freezable
Ingredients
For the thins
- 100g plain flour
- 1tsp ground ginger
- ¼tsp ground cinnamon
- ¼tsp mixed spice
- ¼tsp baking powder
- 40g light muscovado sugar
- 65g unsalted butter, at room temperature, cut into cubes
For the icing
- 50g icing sugar, sifted
- 2tsp lemon juice
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Shop ingredientsEach serving contains
- Energy
- 285kJ 68.0kcal
- Fat
- 3g
- Saturates
- 2g
- Salt
- 0.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 10.0gProtein 0.6gFibre 0.3g
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- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Place the flour, spices, baking powder and muscovado sugar in a mixing bowl.
- Add the butter, rubbing it into the flour with your fingertips then gradually knead the mixture into a soft dough.
- Roll out the mixture thinly between two sheets of nonstick baking paper, peel off one sheet then cut out with a biscuit cutter. Place on baking tray lined with nonstick baking paper. Oven cook for 5-7 minutes until just golden then cool on a wire rack.
- To make the icing, mix the icing sugar and lemon juice until smooth then spread over the biscuits and allow to set. Store in an airtight container for up to a week.
- This gift bag is easy to make. Cut a square of cellophane, put the biscuits in the middle then gather up the corners and tie with a ribbon.
- See more Christmas baking ideas
