Spiced lemon & ginger biscuits

Bake these grown-up gingerbread biscuits, spiced with black pepper and stem ginger. They're perfect after dinner with an iced shot of limoncello or a hot toddy

Prep:20 mins
Cook:15 mins
Plus 1 hour chilling

Easy

Nutrition per serving

kcal 131
fat 6g
saturates 4g
carbs 18g
sugars 10g
fibre 1g
protein 1g
salt 0.1g

Ingredients

175g butter, softened
85g dark muscovado sugar
1½ tsp ground ginger
½ tsp ground cinnamon
½ tsp coarsely ground black pepper
1 lemon, zested and 3-4 tsp juice
225g plain flour
50g candied lemon peel(or a mix of lemon and orange)
50g stem ginger, chopped into small chunks
100g icing sugar

Method

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.