I have spoken before about my new found love for crystallised ginger. I can’t seem to get enough of it and these biscuits have nice chunks of crystallised ginger plus ground ginger and fresh ginger. They are incredibly moreish and the perfect biscuit to have with a coffee.
A couple of weeks ago we had friends for dinner and I had made a batch of lovely little ginger kisses filled with espresso cream to have after dinner. It was a Phillip Johnson recipe and the combination of ginger and coffee was beautiful. I had some espresso cream leftover and popped it in the fridge hoping to find another use for it.
Then a couple of days later my mum made a batch of these delicious Triple Ginger Biscuits. The recipe was based on a Jocelyn Hancock recipe but golden syrup was substituted for the molasses and dark brown sugar was substituted for regular brown sugar. The biscuits can be eaten just as they are or filled with icing. They are incredible on their own but with a generous spoonful of espresso cream sandwiched in-between two biscuits they are irresistible. One very dreamy combination. Dust them with a little icing sugar and everyone will be queueing up.
triple ginger biscuits
(a Jocelyn Hancock recipe)
3/4 cup unsalted butter
1 cup of dark brown sugar (or brown sugar)
1/4 cup molasses (or golden syrup)
2 1/4 cups plain flour
2 teaspoons ground ginger
1/2 teaspoon salt
2 teaspoons baking soda
1 1/2 tablespoons fresh ginger, finely chopped
1/2 cup crystallised ginger, finely chopped
(a Phillip Johnson recipe)
150g unsalted butter, softened
300g icing sugar, sifted
15ml hot espresso or strong plunger coffee
In a mixmaster cream the butter and sugar. Mix in the molasses and then the egg. Sift the dry ingredients over the top and stir in. Then add the fresh ginger and crystallised ginger and mix through. Refrigerate the dough overnight.
Preheat the oven to 180 degrees C and line a couple of baking trays.
Bring the dough back to room temperature. Roll tablespoonfuls of the mixture into balls and place on a baking tray allowing room for biscuits to spread. Bake for 10 minutes or until lightly browned. Cool on a wire rack.
For the espresso cream cream together the butter and icing sugar until pale and light. Add the coffee and mix well.
Sandwich the cooled biscuits with a generous spoonful of espresso cream and dust the tops with icing sugar.