RECIPE | Stem ginger & rosemary biscuits

Brrr, it's fresh outside. As the temperature drops, we all need a little warmth in our tummies. These ginger and rosemary biscuits are deliciously sweet, warming and aromatic. Rosemary adds a depth and freshness to the flavour, and as a plus, this beautiful herb is now in season.

This recipe makes around 20 biscuits. You should find that they're light and crunchy with just a bit of yummy chewiness inside.

Enjoy these ginger and rosemary biscuits with a cuppa or hot chocolate and send Mr Frost on his way.

Ingredients:

90g unsalted butter (softened)

60g light muscovado sugar

80g demerara sugar

1/2 tsp ground cinnamon

2 tsp ground ginger

60g ginger root

2 sprigs of fresh rosemary

1 tbsp sunflower oil

Method:

1 - Heat the oven to 180 degrees. Mix together the sugars and butter together in a food processor or using an electric hand mixer

2 - Sieve in the flour and add the ground cinnamon and ginger.

3 - Peel the ginger root and chop finely. Remove the stalk from the sprigs of rosemary and chop very finely. Add these to the bowl and mix until fully combined.

4 - Pour in a tablespoon of sunflower oil to bring the crumble mixture together a little. It should look like wet breadcrumbs.

5 - Take out a little handful of the mix, warm in the hand and press to form a round. Continue doing theis, adding the biscuits to a lined baking sheet.

6 - Pop in the oven for 15 - 18 minutes. The biscuits should be golden brown when cooked. Take out of the oven and leave to cool.

Enjoy!