Ginger daisies

Ginger daisies

By
From
Baking
Makes
90
Photographer
Vanessa Levis

These pretty little biscuits are good to have on hand and also make a lovely gift. The flavours of ginger and hazelnuts make these daisy biscuits a special treat.

Ingredients

Quantity Ingredient
110g firmly packed brown sugar
1/2 cup golden syrup
90g butter
2 teaspoons bicarbonate of soda
450g plain flour
1 tablespoon ground ginger
a pinch of salt
1/2 cup very finely chopped hazelnuts
1 egg yolks
2 eggs, lightly beaten
silver cachous and chocolate buttons, drops to decorate

Icing

Quantity Ingredient
160g icing sugar
2-4 tablespoons boiling water
20g butter

Method

  1. Heat the brown sugar, golden syrup and butter in a small saucepan over a low heat, stirring, until the sugar has melted. Remove from the heat, cool for 2 minutes then stir in the bicarbonate of soda.
  2. Sift the flour, ginger and salt into a large bowl. Make a well in the centre and stir in the butter mixture, nuts and eggs to form a soft dough. Wrap the dough in plastic wrap and chill for 1 hour.
  3. Preheat the oven to 200°C. Grease baking trays or line them with baking paper.
  4. Divide the dough into four portions and roll each out to a 3 mm thickness. Cut flower shapes from the dough, using a 5 cm cutter. Arrange on the prepared baking trays and continue with the remaining dough.
  5. Bake for 6 minutes. Leave on the trays until cool enough to handle. Transfer to wire racks to cool completely.
  6. To make the icing, sift the icing sugar into a bowl, make a well in the centre and stir in the combined boiling water and butter until smooth. Spread or pipe lightly on each biscuit and decorate with cachous or chocolate buttons or drops.

Tip

  • These biscuits can be made ahead of time and stored, un-iced, in an airtight container. Simply ice and decorate as required.
Tags:
baking
bakery
margaret
fulton
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