Bake these grown-up gingerbread biscuits, spiced with black pepper and stem ginger. They’re perfect after dinner with an iced shot of limoncello or a hot toddy
Prep:20 mins
Makes 24
175g butter, softened85g dark muscovado sugar1½ tsp ground ginger½ tsp ground cinnamon½ tsp coarsely ground black pepper1 lemon, zested and 3-4 tsp juice225g plain flour50g candied lemon peel (or a mix of lemon and orange)50g stem ginger, chopped into small chunks100g icing sugar
STEP 1Mix 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 2Heat 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 3Mix 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.
