Lemon and Ginger Diagonals

Lemon and Ginger are one of those flavours that go together just like peas and carrots. I would say jam and peanut butter, but that is not a combination they seem to like over here in the UK. The Toddster says we might as well eat fish and custard as eat peanut butter jam. I guess it's a cultural thing!

I had a jar of Lemon and Ginger Curd in the refrigerator that needed using up and so today I decided to use some of it to make these delicious and quick diagonal biscuits/cookies! These cookies go together lickety split and they seemed to me that they would make excellent use of the last of the jar.

Don't worry if you can't get the Lemon and Ginger Curd . . . you could use an equal amount of plain lemon curd and they will be just as delicious! Or if you are really wanting the ginger kick stir a bit of powdered ginger into your lemon curd. It will be just as good I promise!

These are so easy to make. You just make a dough to which you add both lemon and ginger extracts, and a touch of chopped candied ginger-root. Don't worry if you can't get the ginger extract. Again use powdered ginger, about 1 tsp. This dough is then shaped into four long sausage-like ropes, flattened lightly on the baking sheets, and then a tunnel put down the centre of each with a wooden spoon handle.

You spoon the curd down the center in these tunnels you have made. (Don't be tempted to overdo it. This is a case where more isn't better) You bake them and then you cut them into diagonals whilst still warm. Let them cool completely, and then drizzle with a lemon drizzle icing and Bob's your Uncle! You have a quick and easy and very tasty cookie to share with your next cuppa! Nothing could be more simple than that!! Trust me on this!☺

*Lemon and Ginger Diagonals*

Makes 4 dozen

I

had some lemon and ginger curd in the refrigerator that needed using up

and so I created these. They are filled to the hilt with the lovely

down the centre of each filling in the depression. Don't be tempted to

overfill it as it will bubble up and spread when it is heated in the

oven. Less is more.

Place into the oven and bake for 15 to

18 minutes, until they begin to take on some colour and firm up a bit.

Remove from the oven and using a sharp knife cut eat log into 12 slices

on the diagonal. Slice the paper onto wire racks so that they finish

cooling completely on the wire rack.

Once they are

completley cold, make a glaze by whisking enough juice into the icing

sugar to make a smooth drizzle. Drizzle some of this over each

cookie. Allow to harden before storing between wax paper in an

airtight container. These will keep at least a week. They also freeze

very well.