Directions
For quite a few weeks I was craving ginger biscuits. Then needing an excuse to try out my royal icing again I made these. The first bite was a huge relief of my utter need for the spice. The rest of the batch was just pure greed!
Head straight on to the Recipe For Ginger Biscuits ♥
When I was in Denmark, Australia, I found an amazing nail file. The Manicare crystal nail file has lasted me close on 10 years. I have bought many other similar ones since then, but none last. The one I have stays in my travelling handbag. It is quite useful to always have a nail file close to hand. Knowing my sister was coming to South Africa this year I asked her to buy me one. She lives in Sydney and we were meeting up in Johannesburg. Kerry gifted me the nail file and I was so grateful as I wanted it for my day-to-day handbag. I got back from my trip on a Tuesday and unpacked my suitcase straight away. The one item I could not locate was the nail file. I thought I must have left it at my parents and made a mental note to ask my Mom.
Today’s inspiration ♥ Recipe For Ginger Biscuits ♥ can be found on Lavender and Lime Click To Tweet
But, every time I spoke to her I forgot to ask. The following week I was back in Johannesburg and I looked for the nail file. It was not in the room I stayed in on the previous visit. I did not want to tell my sister I had lost the gift and berated myself for losing it. I got back from my overnight trip and once again unpacked my case. Then, last month, Dave and I went to Port Elizabeth. The suitcase was packed and unpacked and this time the nail file was found. It had got caught between two items in the case. I always travel with a bag of zip ties, and a medical letter. The nail file was between the two. I just happened to move the items from one section of the case to another in preparation for our overseas trip. What a relief!
Click on the links for conversions and notes. Ginger Biscuits Save Print Make sure you use fresh ground ginger for this recipe All Rights Reserved: an original recipe from Lavender and Lime Ingredients 120g flour 10mls baking powder Pinch of salt 5mls ground ginger 2.5mls bicarbonate of soda 45g coconut sugar 60g softened butter, cubed 60g agave syrup Method Preheat the oven to 160° Celsius Sieve the flour, baking powder, salt, ginger, and bicarbonate of soda into a large mixing bowl Add the sugar and stir to combine Rub the butter into the dry ingredients to form crumbs Place the syrup into a microwavable bowl and heat for 30 seconds Pour into the flour mixture and mix to form a stiff dough Roll out tablespoon measures of the dough and place the balls onto a lined baking tray Make sure they have enough space between them so that they don't touch when you flatten them with your fingertips Bake for 12 minutes then remove from the oven Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely Store in an airtight container Recipe Information Serves / Makes: 12 3.5.3251
Inspiration published on Lavender and Lime September 7:
2016 – Showcasing August 2016
2015 – New York Cheesecake
2012 – In My Kitchen September 2012
2011 – Lime Poached Hake
2010 – Cinnamon Cake
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