Vanilla Apple Ginger Biscuit Fool Recipes
GINGER BISCUITS
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
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
PINEAPPLE GINGER VANILLA VODKA
Steps:
- Combine the sugar, water, ginger and vanilla bean and seeds in a small saucepan over medium heat and bring to a boil. Cook the mixture until the sugar is completely dissolved, about 1 minute. Cool at room temperature and strain.
- Combine the pineapple juice, 1 cup of pineapple cubes, the simple syrup and vodka in a blender and blend until smooth. Pour into glasses filled with pineapple cubes, if desired, and garnish with mint and pineapple slices.
GINGER BISCUITS
My English cousin in Yorkshire sent me this old-fashioned recipe for buttery ginger cookies (or "biscuits" if you're British). You'll love the taste!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine baking mix or flour, sugar, ginger, soda and salt. Using hands, rub egg into mixture. , In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead. Roll heaping teaspoonfuls into small balls. Place 2 in. apart on greased baking sheets. , Bake at 325° for 12-15 minutes. Cookies will flatten and "crackle" when done.
Nutrition Facts : Calories 140 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 327mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER, APPLE & VANILLA PUNCH
A refreshing and punchy ginger-beer based cocktail with vanilla vodka, limes, ginger and apple slices
Provided by Good Food team
Categories Afternoon tea, Drink
Time 5m
Number Of Ingredients 6
Steps:
- Combine ginger beer, apple juice, vanilla vodka and lime juice in a large jug.
- Add apple, ginger and limes wedges to the punch. Add lots of ice just before serving.
Nutrition Facts : Calories 198 calories, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar
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APPLE GINGER BISCUIT CRUMBLE - THE DESSERTED GIRL
From thedessertedgirl.com
Servings 4Total Time 1 hrEstimated Reading Time 4 mins
- Preheat the oven to 180 C. In an 8-inch round baking dish (or use a square dish. The size and shape of the dish isn't very crucial as long as it fits the apples with enough room for the crumble), combine the apple chunks, cinnamon, ginger and sugar. Mix well and set aside to help the apples release their juices. You can cut the apples into smaller pieces to help them cook faster and become softer. I like them with a little bite!
- Now make the topping. In a bowl, combine the flour, cinnamon, brown sugar and salt (if using). Mix well, then add the cubed butter.
- Rub the butter into the flour with your fingertips till you have a crumbly mixture, resembling coarse breadcrumbs. Toss in the biscuits and walnuts. Spread this mixture all over the apples evenly, making sure the apple pieces are covered so they don't dry out in the oven. If the butter seems to be softening or the mixture seems sticky, chill it in the fridge for 15 minutes before adding it to the apples because cold butter makes for a better crumble.
- Bake for 20 to 25 minutes until the top has started browning. Cover with foil and continue to bake for another 20 minutes or until the apples feel tender when poked with a fork. If you feel the top isn't browning fast enough, you can increase the temperature to 200 C for a few minutes and bake without the foil.
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