Cranberry & Ginger Biscuits 0 (0) Rate Print Email Save Prep Time 30 minutes Cook Time 9 - 12 minutes Yield Makes approx 42 biscuits Category Baking & Desserts Ingredients 175 grams sugar75 grams brown sugar100 grams butter or margarine, softened75 ml milk1 large egg275 grams plain flour1/2 teaspoon baking powder1/2 teaspoon ground ginger1/4 teaspoon bicarbonate of soda170 grams pack of Ocean Spray® Craisins® dried cranberries75 grams chopped pecans50 grams finely chopped crystallised gingerFor the glaze:350 grams icing sugar1 to 2 tablespoons milk Directions Preheat oven to 190°C. Lightly grease baking sheets.Combine sugar, brown sugar and butter in a large mixing bowl and beat until well mixed. Add milk and egg and beat until smooth. Add flour, baking powder, ground ginger and bicarbonate of soda and beat until well mixed. Gently stir in the dried cranberries, pecans and crystallised ginger.Drop dough in rounded teaspoonfuls, 5 cm apart, onto greased baking sheets. Bake for 9 to 12 minutes or until the edges of the biscuits are light golden brown. Immediately remove from baking sheet and cool on a wire rack.In a small bowl combine powdered sugar and enough milk for desired glaze consistency and mix well. Drizzle glaze over cooled biscuits. Rate
Category Baking & Desserts Ingredients 175 grams sugar75 grams brown sugar100 grams butter or margarine, softened75 ml milk1 large egg275 grams plain flour1/2 teaspoon baking powder1/2 teaspoon ground ginger1/4 teaspoon bicarbonate of soda170 grams pack of Ocean Spray® Craisins® dried cranberries75 grams chopped pecans50 grams finely chopped crystallised gingerFor the glaze:350 grams icing sugar1 to 2 tablespoons milk Directions Preheat oven to 190°C. Lightly grease baking sheets.Combine sugar, brown sugar and butter in a large mixing bowl and beat until well mixed. Add milk and egg and beat until smooth. Add flour, baking powder, ground ginger and bicarbonate of soda and beat until well mixed. Gently stir in the dried cranberries, pecans and crystallised ginger.Drop dough in rounded teaspoonfuls, 5 cm apart, onto greased baking sheets. Bake for 9 to 12 minutes or until the edges of the biscuits are light golden brown. Immediately remove from baking sheet and cool on a wire rack.In a small bowl combine powdered sugar and enough milk for desired glaze consistency and mix well. Drizzle glaze over cooled biscuits. Rate
Australia