Ginger and Clementine Christmas Biscuits
Fill your home with the smell of Christmas with these lovely Ginger and Clementine Biscuits. What better way to get in the festive spirit than with some Christmas baking?
75g St Helen’s Farm Goats’ Butter
100g caster sugar
300g plain flour
1 tsp ginger
½ tsp mixed spice
1 egg, beaten
Zest of 2 clementines, grated
75g icing sugar
1 tbsp clementine juice
Pre-heat the oven to 200˚C/Fan 180˚C/Gas Mark 6. Grease and line 2 baking sheets.
Melt the butter together with the sugar and honey in a large saucepan; cool slightly.
Sift together the flour and spices. Stir them into the butter mix, and add the egg and zest. Beat well until smooth. Chill in the fridge until firm.
Roll out the dough to 5mm thick and cut out Christmas shapes using Christmas cutters. Carefully transfer them onto the baking sheet.
Bake them for 12-15 minutes until just golden. Cool slightly, then transfer them onto a wire rack.
To prepare the icing, mix icing sugar with the clementine juice until it’s smooth and thick enough to pipe. Transfer the icing to a piping bag and decorate the biscuits.