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- Prep
- 40 mins
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- Total
- 30 mins
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- Serving
- Serves
8-10
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Ingredients
| FOR SPICED GINGER BISCUITS |
| 2 cups plain flour |
| 1 cup rice flour |
| 3/4 cup icing sugar |
| 330g Unsalted Butter |
| 4 tsp ground ginger |
| 1 tsp mixed spice |
| FOR PASSIONFRUIT ORANGE BUTTER |
| 4 eggs |
| 2 egg yolks |
| 3/4 cup caster sugar |
| 1/2 cup orange juice, freshly squeezed |
| 1/4 cup passionfruit pulp |
| 125g Unsalted Butter, chopped |
Directions
- Preheat oven to 180°C and line two trays with baking paper. Place all ingredients into a food processor. Blend until mixture resembles fine breadcrumbs.
- Transfer to a clean, floured bench and press mixture together until it forms a dough. Wrap in cling wrap and refrigerate for 15-20 minutes.
- Roll out dough between two sheets of baking paper to 5mm thickness. Cut shapes using a cookie cutter and place onto lined baking trays.
- Bake for 15-18 minutes or until lightly golden. Cool completely on trays. Sprinkle with icing sugar or decorate as desired.
- Place eggs, egg yolks and sugar in a 6 cup capacity, microwave safe jug. Whisk until well combined. Add passionfruit pulp and butter and stir through.
- Microwave mixture, uncovered on medium power for up to 10 minutes, whisking every minute, until thick enough to coat the back of a spoon.
- Pour into sterilised jars and seal. Refrigerate for up to a month.
- These ginger biscuits are perfect for making with kids, use different shaped cookie cutters and decorate with chocolate and icing.
