A couple of friends recently left London to travel for a year and offloaded their herbs and spices, amongst other interesting bits, on me. I now have tons of little culinary additions to tinker with. So, I decided to make some biscuits with an unusual combination of spices. I present orange, caraway and ginger biscuits. Not intending to toot my horn but they turned out really well! For people who don’t like anything aniseedy they might not be too popular but otherwise the classic combination of orange and ginger mingle beautifully with the pops of crunchy caraway seeds.
What you need:
40g brown sugar
40g white sugar
100g plain flour
1 dessert spoon ginger
1 dessert spoon caraway seeds
orange zest grated from a quarter of an orange
Makes about 20
What you need to do:
1. Heat the oven to 180C.
2. Combine the butter and sugar in a bowl with a fork creaming them together well.
3. In a separate bowl combine the flour, ginger and caraway seeds.
4. Add the flour mixture to the butter and sugar mixture combining them until the mixture is smooth.
5. Now add the orange zest – I grate the orange over the mixture – and then using a fork mix it in well.
6. Mould the dough into a ball, wrap it in cling film or baking parchment and put it in the fridge for half an hour or until you want to use it.
7. Roll the dough out onto a floured surface and using a cookie cutter cut out the biscuits.
8. Place them on a baking tray lined with baking paper and bake for 15 minutes or until slightly golden.