115g unsalted butter, softened
50g caster sugar
130g plain flour
2 tbls cornflour
3 tsp ground ginger
1/3 cup finely chopped crystallized ginger
1. Preheat the oven to 180C (fan forced).
2. Line 2 baking trays with baking paper
3. Beat the flour, cornflour and ground ginger together until it looks like wet sand.
4. Add the crystalized ginger and continue to beat until combined.
5. Roll the dough between two sheets of baking paper until it is approx 8mm.
6. Use your choice of cookie cutter to cut the dough into shapes, rounds or squares.
7. Place the cookies on the baking trays approx 2cm apart and chill for 10minutes.
8. Remove the cookies from the fridge and place in the oven for approximately 14 minutes or until the edges start turning golden.
9. Remove the cookies from the oven and let them sit for a few minutes to cool before transferring to a wire rack.
Recipe from Sugar Salt Magic
1/2 cup softened butter
1/3 cup cane sugar
1 medium lemon zest
1 tbls fresh lemon juice
1 tbls fresh thyme leaves, chopped
1 1/4 cups all purpose flour
1/4 tsp sea salt
1. Preheat the oven to 180C
2. Line a large baking tray with baking paper
3. Cream the butter in an electric mixer.
4. Add the sugar and beat until fluffy, scraping down the sides of the bowl as required.
5. Add the lemon zest, lemon juice, and thyme. Mix again.
6. Add the flour and salt. Mix until just combined.
7. Turn the dough out onto a lightly floured surface and flatten into a 1" circle.
8. Wrap and chill the dough for 15-30 minutes until slightly firm.
9. Roll the dough on a lightly floured surface until about 1/2 cm thick.
10. Use your choice of cookie cutter to cut out desired shapes.
11. Transfer to the baking tray and bake for 10-14 minutes or until the edges are lightly browned.
12. Transfer the cookies to a wire rack to cool.
Recipe from Love and Lemons
125g softened butter
1/4 cup caster sugar
1 cup plain flour
1/4 cup rice flour
2 tsp finely grated orange rind
1/2 tsp coarsely chopped thyme
100g softened butter
1 cup icing sugar
1 tsp finely grated orange rind
3 tsp orange juice
1. Using an electric mixer beat softened butter and caster sugar in a bowl until pale and creamy.
2. Add plain flour and rice flour, stir until dough comes together.
3. Shape into a disc.
4. Preheat oven to 160C.
5. Prepare 2 baking trays by lining with baking paper.
6. Place the dough on a lightly floured surface.
7. Add the orange rind and thyme. Knead until smooth.
8. Roll dough out on a lightly floured surface to a 3mm-thick disc.
9. Use a 4cm cookie cutter to cut your desired shape from the dough.
10. Place on the prepared baking trays.
11. Bake for 10-15 minutes or until lightly golden. Ensure to swap the trays halfway through.
1. To make the orange buttercream, use an electric mixer to beat the butter in a bowl until very pale.
2. Gradually add the icing sugar, 1 tablespoon at a time, beating well after each addition.
3. Add the orange rind and juice, beating until well combined.
4. Place in a piping bag fitted with a 5mm plain nozzle.
5. Once biscuits have cooled down, pipe the orange buttercream over half the biscuits.
6. Top with the remaining biscuits.
Recipe supplied by Taste.com.au