GINGER NUT BISCUITS RECIPE UK RECIPES

Steps:

• In a large mixing bowl, use an electric whisk to cream the butter with the sugar until well mixed and just creamy in texture. Do not overwork, or the biscuits will spread during baking.

  Beat in the egg until well combined. Add the flour and mix on a low speed until a dough forms. Gather the dough into a ball, wrap in cling film and chill for at least 1 hour.

  Preheat the oven to 190°C, fan 170°C, gas 5. Put the dough on a lightly floured surface and knead briefly, then roll out to 3mm thick. Cut, by hand or with cookie cutters, to your desired shape. Using a palette knife, transfer the biscuits to a baking tray lined with baking parchment.

  Bake for 12-14 minutes, depending on the size of your biscuits, until golden brown at the edges. Remove from the oven and transfer to a wire rack to cool.

Steps:

• Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough.
• Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide.
• Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.