Ginger, Cinnamon and Nutmeg Biscuits

Ginger Biscuits

With the very winning combination of ginger, cinnamon, nutmeg and molasses – these biscuits could only be delicious! Mouthfuls of soft ginger moreishness…

This recipe is adapted from the fabulous Skinny Bitch – Ultimate Everyday Cookbook byKim Barnouin. A title which could be a little misleading (it’s worth reading Kim’s explanation of the title) the recipes all look very inviting indeed. This is the first recipe I have attempted and will definitely not be the last…

What you will need:  

  • 2 cups unbleached plain flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ cup brown sugar
  • ½ cup castor sugar
  • ½ cup vegan margarine (room temperature)
  • ½ cup apple sauce
  • 2 tablespoons molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon concentrated vanilla extract

Ginger, Cinnamon & Nutmeg Biscuits

What to do:

Lightly grease or place baking paper on a biscuit tray.

Sift the flour, baking soda, baking powder, cinnamon and nutmeg into a medium size bowl.

Using a standing electric mixer, beat the sugars and vegan margarine until light and fluffy (approx 2 minutes)

Next add the apple sauce, molasses, the ground and fresh ginger and the vanilla extract. Beat for a further minute.

Remove the bowl from the beaters and add the flour mixture to the wet ingredients and gradually stir together with a wooden spoon until just combined. Don’t over mix.

Ginger, Cinnamon and Nutmeg Biscuits

Place the dough mixture into cling wrap and pop into the fridge for about an hour. The dough is relatively ‘wet’ – you can throw some plain flour on your work surface and roll out the dough which will make it easier to work with.

Preheat the oven while the dough is chilling out in the fridge. Set at 180°deg (350°F)

Ginger, Cinnamon and Nutmeg Biscuits

At this point you can either use biscuit cutters or roll the dough into small balls and press the dough with the heel of your hand to flatten. It’s better to have them as little ‘puff balls’ I think rather than completely flattened – but that’s up to you!

Bake for approx 8 minutes. Let the biscuits cool a little and the transfer to a wire rack to finish cooling off.

Makes approx 24 biscuits

Yes, these are pretty fine and dandy!

 Enjoy! xx

Ginger, Cinnamon and Nutmeg Biscuits

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Hummingbird Cupcakes

Hummingbird Cupcakes

You had me at Cupcake!

What is it about the cupcake in all its perfectness….perhaps best left unanalyzed…

However I was curious as to the name and origins of the Hummingbird Cake and so undertook a quick google search to discover its a little bit of a mystery. The first recorded mention of the cake is in a 1978 magazine ‘Southern Living’  published in the US although there are also theories that it originated in Jamaica.

Whatever its origins the crushed pineapple is a genius ingredient – the scent and taste of pineapple along with the extra moistness it gives – divine! It’s the scent of summer…

Degree of difficulty with this one is – minimal. No beaters required!

Hummingbird Cupcakes

What you will need:

 Cake batter 

  • 1 cup unbleached plain flour
  • ¼ cup wholemeal flour
  • ½  tsp baking powder
  • 1 tsp ground cinnamon
  • Good pinch of salt
  • 1 overripe banana
  • ½ cup crushed pineapple and juice (tinned is just fine)
  • 2/3 cup castor sugar
  • ¼ cup sunflower oil
  • 1/3 cup apple sauce
  • 1 tsp concentrated vanilla extract
  • ½ cup walnuts, finely chopped

Icing

  • ½ cup vegan margarine – room temp
  • 1 cup icing sugar mixture
  • ¼ cup pineapple juice (add more or less depending on consistency desired)
  • Shredded coconut (handful – toasted)

What to do:

Preheat your oven to 180°deg C. Pop cupcake liners into a muffin tin (makes 10-12)

In a large mixing bowl sift together the flours, cinnamon, baking powder and salt.

In a separate bowl, mash the banana with the crushed pineapple including the juice. Stir through the sugar, oil and vanilla until completely combined. Fold through the walnuts.

Make a well in the centre of the dry ingredients and add the wet ingredients – stir until just combined.

Spoon the batter into the cupcake liners to about ¾ full.

Bake for approximately 20-25 minutes (depending on your oven) check at 20 minutes. Cakes are baked when a skewer is inserted and comes out clean. Remove from muffin tin and cool on a wire rack.

Icing

Place the margarine and icing sugar in a bowl and mix well. You could use handheld beaters but hand beating works well – add the pineapple juice slowly and mix to a consistency you desire.

Once the cupcakes have cooled spread about a small amount over the cupcake and dust with toasted coconut.

  • To toast coconut place in a heavy based fry pan on a low heat and stir. Keep your eye on as one moment it’s like nothing is happening and then all of a sudden – toasted coconut.

I read that hummingbird cake is actually better the day after baking – well they are pretty lovely on day one  – will just have to do the taste test tomorrow to note improvement!

Enjoy xx

Hummingbird Cupcakes