Mary Berry Stem Ginger Biscuits Recipes

MARY BERRY'S GINGERBREAD CAKE

Mary Berry's Gingerbread Cake image

Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding!

Provided by puddingnpie

Time 1h30m

Yield Serves 15

Number Of Ingredients 0

Ingredients

Steps:

This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
Pour into the prepared tin(s).
Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!

SPICED LEMON & GINGER BISCUITS

Spiced lemon & ginger biscuits image

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

Provided by Miriam Nice

Categories Afternoon tea, Dessert, Treat

Time 35m

Yield Makes 24

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

GINGER BISCUITS

Ginger biscuits image

Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime

Provided by Liberty Mendez

Categories Afternoon tea, Treat

Time 30m

Yield Makes 20

Number Of Ingredients 8

Ingredients

100g salted butter , cubed
75g light brown soft sugar
1 tbsp grated fresh ginger
100g golden syrup
250g self-raising flour
1½ tbsp ground ginger
1 tsp bicarbonate of soda
1 small egg yolk, beaten

Steps:

Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

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