Double Ginger Biscuits
Now I can never follow a recipe without doing a bit of tweaking and this recipe was no exception. I replaced the self raising flour with plain flour and 1/2 teaspoon of baking powder sifted together. I also added an extra 1/2 teaspoon of ground ginger. I used crystallized ginger instead of stem ginger but almost doubled the quantity as I decorated each cookie with a piece of ginger.
So how did they turn out? Well they're absolutely delicious, especially when they're still a little bit warm from the oven.
I've already munched my way though the first batch and made a second batch when I came home from work last week as they take very little time to whip up. I'm so happy I've finally found my perfect ginger biscuit.
I'll be back on Wednesday with my last mini shopshoot from Paris, so until then,