Cinnamon and ginger shortcrust biscuits

Published on 3 February 2021

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Simple, crumbly and fragrant, keeping several days in a tin or jar.

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0 steps completed out of 10

1.Step 1 of 10
I mix flour and sugar.
2.Step 2 of 10
I add baking powder.
3.Step 3 of 10
I mix in ginger and cinnamon.
4.Step 4 of 10
I add room-temperature butter and eggs.
5.Step 5 of 10
I mix with fingertips.
6.Step 6 of 10
I knead on surface into smooth ball, wrap and refrigerate at least half an hour.
7.Step 7 of 10
I lightly flour surface and roll about 4 mm thick, with parchment on top if liked.
8.Step 8 of 10
I cut with a fluted or preferred cutter.
9.Step 9 of 10
I bake on parchment at 180°C for about 10 minutes.
10.Step 10 of 10
I cool lightly golden biscuits, dusting icing sugar and cinnamon, or half-dip in dark chocolate.

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