Mince pie brownies
Combine two favourites in this clever mash-up of brownies and mince pies. These sweet treats will prove a big hit throughout the festive season
Spiced lemon & ginger biscuits
- Preparation and cooking time
- Prep:
- Cook:
- Plus 1 hour chilling
- Easy
- Makes 24
Skip to ingredients
- 175g buttersoftened
- 85g dark muscovado sugar
- 1½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp coarsely ground black pepper
- 1 lemonzested and 3-4 tsp juice
- 225g plain flour
- 50g candied lemon peel(or a mix of lemon and orange)
- 50g stem gingerchopped into small chunks
- 100g icing sugar
Nutrition: Per serving
- kcal131
- fat6g
- saturates4g
- carbs18g
- sugars10g
- fibre1g
- protein1g
- salt0.1g
Method
step 1
Mix the butter and sugar with a wooden spoon. Stir in the spices, lemon zest and flour, then tip in the candied lemon peel and stem ginger – you might need to get your hands in to bring the mix together as a dough. Divide the dough in two and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr. You can freeze the unbaked dough for up to three months.
step 2
Heat oven to 180C/160C fan/gas 4. Slice the logs into 1cm-thick rounds, place on two baking trays lined with baking parchment and bake for 12-15 mins. Leave to cool completely on the tray.
step 3
Mix the lemon juice with the icing sugar to make a thin glaze. Brush over the biscuits and leave to set. Will keep for three days in an airtight container.
