Spiced Lemon Ginger Biscuits Recipes

LEMON GINGER COOKIES

Steps:

• Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don't want too much- just a few pieces.) Place dough balls onto a large plate or lined baking sheet.
• Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.
• Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

SPICED LEMON & GINGER BISCUITS

Steps:

• Mix the butter and sugar with a wooden spoon. Stir in the spices, lemon zest and flour, then tip in the candied lemon peel and stem ginger - you might need to get your hands in to bring the mix together as a dough. Divide the dough in two and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr. You can freeze the unbaked dough for up to three months.
• Heat oven to 180C/160C fan/gas 4. Slice the logs into 1cm-thick rounds, place on two baking trays lined with baking parchment and bake for 12-15 mins. Leave to cool completely on the tray.
• Mix the lemon juice with the icing sugar to make a thin glaze. Brush over the biscuits and leave to set. Will keep for three days in an airtight container.

LEMON-GLAZED CANDIED-GINGER COOKIES

Steps:

• Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
• Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
• Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
• Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
• Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes.

SOFT LEMON-GINGER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.

GINGER-LEMON COOKIES

Steps:

• Set the oven at 325 degrees.
• Line 2 baking sheets with parchment.
• In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
• When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
• Sift the flour, baking powder, ginger, and salt.
• With the mixer set on its lowest speed, add the dry ingredients to the batter.
• Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
• With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
• Arrange them 2-inches apart on the baking sheets.
• Put the remaining 3 tablespoons of sugar in a bowl.
• Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
• Bake the cookies for 18 minutes or until the edges are golden brown.
• Cool on wire racks.
• Store in an airtight container.

GINGER LEMONADE

Steps:

• In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
• Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
• Serve over ice, and garnish with lemon slices.

FRESH GINGERBREAD WITH LEMON ICING

Steps:

• Preheat the oven to 325°F.
• In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
• Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
• And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.