• Save to your scrapbook
  • Save to your scrapbook

    Ginger Star Biscuits

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Ginger Star Biscuits

    These can be made in advance and kept in an airtight tin.

    • Vegetarian
    • Preparation time: 40 minutes
    • Cooking time: 10 minutes, plus cooling
    • Total time: 50 minutes, plus cooling 50 minutes

    Makes: 24


    • 150g plain flour
    • 1½ tsp ground ginger
    • 65g butter, softened, plus extra for greasing
    • 65g caster sugar
    • 1 small egg, lightly beaten
    • 50g preserved stem ginger,finely chopped
    • Grated zest of 1 small lemon
    • To finish
    • 1 egg white, lightly beaten
    • Granulated sugar


    1. Preheat the oven to 180°C, gas mark 4. Liberally butter 2 baking sheets.
    2. Sift the flour and ground ginger into a bowl. Beat the butter and sugar together until pale and fluffy, then beat in the egg. Add the chopped ginger, flour and lemon zest and stir the mixture until it forms a stiff dough. If it is very soft, wrap in foil and chill in the fridge until firm.
    3. Roll out the dough as thinly as you can. Dip a star-shaped pastry cutter in flour and firmly stamp out the biscuits. Use a floured palette knife to transfer to the baking trays.
    4. Once all the biscuits are cut, brush lightly with egg white (you won't use it all), liberally sprinkle with granulated sugar and bake for 10-12 minutes until pale gold and just crisp. Carefully transfer to a wire rack to cool completely. Store in an airtight container once made and serve with the ginger crème brûlées, or for tea.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars