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Friday, 21 July 2017

Ginger Biscuit 姜饼


A mild flavour and non-spicy ginger biscuits utilizing a small packet of ginger tea extract. I prefer ginger biscuit with pure ginger taste without the addition of other spices - just the taste of ginger, butter and dark brown sugar.

The biscuits have a crunchy crust and a little chewy interior when fresh 🍪😋

Servings: about 24 x 5cm round biscuits

Ingredients

50g salted butter
50g golden syrup

100g organic dark brown sugar
1 egg yolk

150g all purpose flour
1 packet of ginger tea extract, 5g *
1/2 tsp baking soda

some fine sugar for coating, optional

* the original recipe suggested 1~2 tsp of ground ginger



Recipe adapted from hairybikersdietclub Ginger Biscuits with great appreciation.


Directions


1. Pour golden syrup into a heat-resistant bowl with butter. Melt the butter in a rice cooker using "Keep Warm" function for 10 minutes.



2. Mix the dark brown sugar with the warm butter-syrup mixture.

Blend in the egg yolk.


3. Mix ginger tea extract and baking soda with the all purpose flour.

4. Pour the butter-syrup mixture from (2) into the flour mixture (3). Combined all the ingredients into a big lump using a spatual.



5. Take about a teaspoon amount of the biscuit dough, roll it into a ball, and place on a baking tray lined with parchment paper.

Allow good spacing between dough as it will spread during baking

Optional
If you want the biscuit to have a sugar coating, you can roll the dough in a small cup filled with fine sugar, before placing it on the baking tray.



6. Bake in a preheated oven set at 190°C, middle rack, for about 12 to 15 minutes.



7. Transfer the tray of biscuits out of the oven and cool down for about 5 minutes, before transferring them to a wire rack to cool down further. The biscuits are soft when hot, and harden after cooling down.

With sugar coating


Without sugar coating


8. Keep the biscuits in an air tight container after they have completely cool down :)



How I utilize the remaining egg white?

I added the egg white to the boiling congee. 
The congee tasted like fish congee. Does the egg white resemble fish slice in the porridge? 

Ingredients
1/2 cup rice, soaked
1 tbsp purple sweet potato chunks
1 tsp carrot, finely diced
1/2 tsp ginger tea extract
1/2 tsp fried onion crisp
1/4 tsp light soya sauce
salt and seasoning powder to taste

Some cut green scallions for garnishing :)





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