Makes: about 20 biscuits
Keeps: 1 week in an airtight tin
Freeze: 3 months
Per serving: 75 cals, 6.5 g carbs
Fresh and dried ginger gives these melt-in-the-mouth texture biscuits a wonderful depth of flavour. It also has powerful anti-inflammatory properties and can soothe digestion.
115 g (4 oz) chilled butter
30 g (1 oz) plain wholemeal or spelt flour
90 g (3 oz) self-raising flour
40 g (1 1/2 oz) muscovado or dark soft brown sugar
3 tsp grated fresh ginger from a 3-4cm (1 ½ inch) lump
1 tsp ground ginger
Preheat the oven to 180°C/Gas 4 and cut the butter into small pieces. Put the flour, sugar, and both gingers into a food processor and process until evenly mixed.
Add the butter and process until a moist dough forms that can be gathered into a ball, about 60 seconds.
Transfer to a work surface, pinch off pieces the size of a small walnut and roll between your palms into balls.
Arrange 5 cm (2”) apart on an ungreased baking sheet. Use a fork to press down firmly on each ball to form deep grooves. Each biscuit should be about 1 cm (3/8”) thick.
Bake for 15 minutes until golden brown.
The recipes are extracted from Judi’s new book, To Life! Healthy Jewish Food which is available to BUY NOW from YouCaxton Publications.
Franke customers can save £7.50 off the cover price of To Life! until midnight on Friday 18th December 2020 for delivery in time for Christmas with our exclusive coupon code FRANKEXMAS when you buy TO LIFE! at https://www.youcaxton.co.uk/tolife/
You can visit the website: www.healthyjewishfood.co.uk