Lemon and Ginger Oat Biscuits

It may be Springtime but it's still absolutely arctic monkeys outside.  Not a layer of clothing has been shed and in fact I think I'm adding more as the freezing days go by.  It's hard to believe that this time last year, we were having an early summer and were out the back lighting up the barbeques and having picnics at the beach.  The only thing you'd do now is look at the beach from the warmth of your car...  Speaking of warmth, lemon and ginger tea always takes away my chills and I decided to use fragrant lemon zest and warming crystallised ginger in a crunchy biscuit to dip into my hot tea.  This recipe makes about 24 2-inch biscuits, but if you want daintier ones, make a thinner roll (about 1 inch in diameter) and you'll get about 36 smaller biscuits.

 

Lemon and Ginger Oat Biscuits

200g Butter, softened
100g Icing Sugar
1 tsp vanilla extract
200g Plain Flour
½ tsp Baking Powder
Juice & Zest of 1 unwaxed Lemon
100g Crystallised Ginger, finely chopped
100g Porridge Oats

Preheat your oven to 180c / Gas Mark 4.  Line two baking sheets with baking paper.

Cream the butter until soft, then add the icing sugar & vanilla extract and beat until the mixture is light and fluffy. 

Sift in the flour and baking powder, then stir in the lemon zest and juice, ginger and oats nd bring the mixture together to form a dough. 

Place the dough onto a sheet of cling film & roll it into a log about 30cm.  Allow to chill in the fridge, covered in the cling film, for about 30-40 minutes until firm.   If you're in a hurry, bung it into the freezer for 10 minutes.

Remove the cling film; slice the log into rounds about 5mm thick and place slightly apart on the baking trays. Bake for 15 minutes, or until light golden brown and dry to the touch.   Cool on the tray for 10 minutes & then transfer to a wire rack to cool fully.