The addition of chestnut flour in this recipe is inspired by a ginger and chestnut cookie made by my neighbour Annette, who runs the sweetest weekend food caravan on our street. Chestnut flour can be found at Mediterranean food specialists and New Zealand-grown (Canterbury) flour is available online from Golden Fields.
Servings 24cookies
Prep Time 15 minutesmins
Cook Time 18 minutesmins
Ingredients
100groom-temperature butter
2heaped teaspoons Spiced Tea Blend*
¼cupbrown sugar
1tablespoongolden syrup or rice syrup
1teaspoonmolasses or extra syrup
1cupstandard white flour or gluten-free flour
⅓cupchestnut flour or wholemeal flour (or almond meal/flour)
2teaspoonsground ginger
½teaspoonbaking soda
Generous pinch of salt
Grind of black pepper
* Or use two heaped teaspoons finely grated ginger and ½ teaspoon mixed spice
Instructions
In a food processor, combine the butter, spice blend, sugar, syrup, and molasses until creamy.
Sift the dry ingredients into a bowl and mix well. Add to the food processor and mix briefly until the mixture comes together in a ball. Tip on to a sheet of baking paper (or beeswax wrap), and shape into a 5cm x 20cm roll. Refrigerate for one hour or overnight.
Preheat the oven to 160 degrees Celsius. Slice the roll into 6mm rounds and arrange the biscuits on a lined baking tray (cook in batches if needed). Bake for 15-18 minutes until golden. Cool on a rack then store in a biscuit tin.
These ginger biscuits are best dunked into a steaming hot mug of Warming Spiced Tea.