Cranberry & Ginger Biscuits

Cranberry & Ginger Biscuits
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Prep Time

Cook Time


Makes approx 42 biscuits


175 grams sugar
75 grams brown sugar
100 grams butter or margarine, softened
75 ml milk
1 large egg
275 grams plain flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon bicarbonate of soda
170 grams pack of Ocean Spray® Craisins® dried cranberries
75 grams chopped pecans
50 grams finely chopped crystallised ginger
For the glaze:
350 grams icing sugar
1 to 2 tablespoons milk


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.

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