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Posts Tagged ‘Ginger biscuits’

DSC_0663Oh my gosh! Oh my goodness! These biscuits (cookies) are to-die-for good!!

The first time I made them, they didn’t turn out so well. Silly me, I didn’t chop the crystallised ginger near enough and they were lumpy. The second time I made them, however, I did everything right and even my pickiest eater liked them.

They are a doddle to make. {Which is all the more important in this busy holiday season.} It probably took 10 minutes to mix up the ingredients.

The only hitch is you have to let them rest in the fridge for 1-2 hours before popping them into the oven. Actually, since I’m thinking/writing out loud, these are the ideal biscuits to make while you are wrapping presents…you mix the ingredients, refrigerate, wrap, bake, wrap, enjoy – what could be simpler? Right?!

While you’re busy baking and wrapping, turn up the volume on your computer/iPad and have a listen to this podcast on Irish Christmas food. Eoin (sounds like O-wen) Purcell of HistoryJournal.ie interviews Regina Sexton, food and culinary historian at University College Cork, about the origins of the foods we eat at Christmastime. If you’re not familiar with HistoryJournal.ie {which I was not}, it is an “exclusively online Irish history journal, covering a wide range of topics across Irish history and the wider Irish worldwide community”. 

And, for a bit of cheer to those living abroad, here’s a few of the best 2013 Christmas food advertisements playing on telly.

From Lidl –

From Cadbury –

From Baileys –

Lastly, for a bit of a laugh {you can’t take him too seriously}, here’s a clip of Colin Farrell’s interview with American television late-night-host Jimmy Kimmel about his traditional Irish Christmas.

Avoca Handweaver’s Crystallised Ginger Shortbread

Makes about 16 biscuits

Ingredients

1 cup/130g plain flour

1/2 cup/60g icing sugar

1/2 cup/60g cornflour

9 tablespoon/130g unsalted butter

130g crystallised ginger, finely chopped

30g caster sugar (for top of shortbread)

Directions

1. Line a baking sheet with baking parchment.

2. Place the flour, icing sugar, cornflour, and butter in a food processor and blitz until starting to come together, then add the crystalized ginger and continue to process until the mixture combines fully. {I also added a few drops of ice water at this point}

3. Remove and roll into a ball.

4. Roll out the dough to 0.5cm thick. Cut into rounds with a small scone or cookie cutter.

5. Place on a lined baking sheet and allow to rest in the fridge for 1-2 hours, then bake for about 40-45 minutes.

6. Remove, and while still warm, sprinkle with a little caster sugar. The shortbread will keep in an airtight container for up to 10 days.

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