Spiced lemon & ginger biscuits

• butter↗175g g

  softened

• dark muscovado sugar↗85g g
• ground ginger↗1½ tsp tsp
• ground cinnamon↗½ tsp tsp
• coarsely ground black pepper↗½ tsp tsp
• lemon↗1

  zested and 3-4 tsp juice

• plain flour↗225g g
• candied lemon peel↗50g g

  (or a mix of lemon and orange)

• stem ginger↗50g g

  chopped into small chunks

• icing sugar↗100g g

Step-by-step instructions

1. 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.

2. 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.

3. 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.