These biscuits really are something else! The texture, the spice, the melting, they're super tasty and even better they literally take 10 minutes to whip up, a short bake and they're good to go. Perfect. Literally perfect. Super chewy texture just makes them so scrummy, the kind of cookie you could accidentally eat a whole load of!
So I can't believe we're already a full month into the new year! Time is just whizzing on and how exciting! But one thing I cannot wait for, is some warmth, I'm already eagerly awaiting the longer, brighter nights, the warm evenings, the picnics, the long walks! Aaaah, I should stop getting ahead of myself, it actually snowed down South to, we've got a long way to go before any of that warmer weather! Don't get me wrong, I do love winter, but I love it in the mountains, and the rain, that's not for me at all!
So, though the weather might be a little cold and dreary, these little cookies are warming and just like an edible hug, and well, who wouldn't love one of those right?! So, get making and baking!
200g caster sugar
200g ground almonds
40g stem ginger, drained, finely chopped
2 egg whites
zest of 1 orange
2tbsp plain flour
12 glacé cherries
1. Preheat the oven to 180C/160C fan/350F/gas 4 and line a baking sheet with baking paper. You may want to make these in two batches as they'll spread a little, so perhaps two baking sheets if you have them will do.
2. Whisk the egg whites until they form stiff peaks
3. In another bowl mix together the ground almonds, orange zest, half the ground ginger and then the stem ginger
4. Fold in the egg whites to the dry mix to form a sticky dough
5. Roll the dough and split it into 12 balls as evenly sized as possible
6. In a small bowl take the plain flour and rest of the ground ginger and then lightly coat each dough ball and then shake of the excess
7. Put the balls well space apart on a baking sheet and then flatten each a little and then place a cherry into the middle
8. Bake for 15-20 minutes, until lightly golden. Once done, cool on a wire rack.