Coles

  1. Home
  2. Recipes and inspiration
  3. Ginger-spiced biscuits with lemon drizzle

Ginger-spiced biscuits with lemon drizzle

Skip to IngredientsSkip to Method
  • Nut free
  • Peanut free
  • Vegetarian

An afternoon tea hit, these crunchy biscuits are packed with delicious spice.

  • Serves24
  • Cook time15 minutes
  • Prep time30 minutes, + chilling and cooling time
Five Ginger Spiced Biscuts with Lemon Drizzle stacked on top of each other

Ingredients

  • 2 tbs ground ginger
  • 2 1/4 cups (335g) plain flour
  • 1/4 cup (45g) rice flour
  • 1/2 cup (80g) pure icing sugar
  • 250g butter, chopped
  • 1 tsp vanilla bean paste
  • 1 egg yolk
  • Lemon zest, to serve

Lemon buttercream

  • 250g butter, softened
  • 3 cups (480g) icing sugar mixture
  • 1 tbs milk
  • 2 tsp finely grated lemon rind
  • 1 tbs lemon juice

Lemon drizzle

  • 2 1/2 cups (400g) pure icing sugar, sifted
  • 2 1/2 tbs lemon juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the ginger, flour, rice flour and icing sugar in a food processor and process until combined. Add the butter and vanilla and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn the dough onto a lightly floured surface. Gently knead until smooth. Divide dough into 2 even portions. Cover each portion in plastic wrap. Place in fridge for 30 mins to chill.

  2. Step 2

    Preheat oven to 180°C. Line 2 large baking trays with baking paper. Roll out 1 dough portion between 2 sheets of baking paper to a 3mm-thick disc. Use a 6cm round fluted pastry cutter to cut discs from the dough, rerolling the excess. Place on 1 lined tray. Repeat with the remaining dough portion. Place in the fridge for 10 mins to chill.

  3. Step 3

    Bake, swapping the trays halfway through cooking, for 12-15 mins or until the biscuits are light golden. Set aside on the trays to cool completely.

  4. Step 4

    Meanwhile, to make the lemon buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar, in batches, beating well after each addition until smooth. Add the milk, lemon rind and lemon juice and beat until well combined. Place in a piping bag fitted with a 1cm plain nozzle. Pipe the buttercream over half the biscuits. Top with the remaining biscuits.

  5. Step 5

    To make the lemon drizzle, combine the icing sugar and lemon juice in a medium bowl. Place the mixture in a sealable plastic bag. Cut off 1 small corner. Pipe over each biscuit. Sprinkle with the lemon zest to serve.

Nutrition Information

PER SERVE

Energy: 1537kJ/368 Cals (18%)

Protein: 2g (4%)

Fat: 17g (24%)

Sat fat: 11g (46%)

Carb: 52g (17%)

Sugar: 39g (43%)

Fibre: 1g (3%)

Sodium: 135mg (7%)

    Ginger-spiced biscuits with lemon drizzle

    Ginger-spiced biscuits with lemon drizzle
    • Serves24
    • Cook time15 minutes
    • Prep time30 minutes, + chilling and cooling time
    Ingredients
    • 2 tbs ground ginger
    • 2 1/4 cups (335g) plain flour
    • 1/4 cup (45g) rice flour
    • 1/2 cup (80g) pure icing sugar
    • 250g butter, chopped
    • 1 tsp vanilla bean paste
    • 1 egg yolk
    • Lemon zest, to serve

    Lemon buttercream

    • 250g butter, softened
    • 3 cups (480g) icing sugar mixture
    • 1 tbs milk
    • 2 tsp finely grated lemon rind
    • 1 tbs lemon juice

    Lemon drizzle

    • 2 1/2 cups (400g) pure icing sugar, sifted
    • 2 1/2 tbs lemon juice
      Description

      An afternoon tea hit, these crunchy biscuits are packed with delicious spice.

      Method

      1. Step 1

        Place the ginger, flour, rice flour and icing sugar in a food processor and process until combined. Add the butter and vanilla and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn the dough onto a lightly floured surface. Gently knead until smooth. Divide dough into 2 even portions. Cover each portion in plastic wrap. Place in fridge for 30 mins to chill.

      2. Step 2

        Preheat oven to 180°C. Line 2 large baking trays with baking paper. Roll out 1 dough portion between 2 sheets of baking paper to a 3mm-thick disc. Use a 6cm round fluted pastry cutter to cut discs from the dough, rerolling the excess. Place on 1 lined tray. Repeat with the remaining dough portion. Place in the fridge for 10 mins to chill.

      3. Step 3

        Bake, swapping the trays halfway through cooking, for 12-15 mins or until the biscuits are light golden. Set aside on the trays to cool completely.

      4. Step 4

        Meanwhile, to make the lemon buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar, in batches, beating well after each addition until smooth. Add the milk, lemon rind and lemon juice and beat until well combined. Place in a piping bag fitted with a 1cm plain nozzle. Pipe the buttercream over half the biscuits. Top with the remaining biscuits.

      5. Step 5

        To make the lemon drizzle, combine the icing sugar and lemon juice in a medium bowl. Place the mixture in a sealable plastic bag. Cut off 1 small corner. Pipe over each biscuit. Sprinkle with the lemon zest to serve.