Why Dutch Ginger and Almond Biscuits?
These biscuits are buttery like shortbread while being sweet and slightly chewy. The crunch of the toasted almonds and the richness of spicy glace ginger make them one of my favourites.
What I also love about them is that they are they taste just like Dutch Boeterkoek, a rich spiced shortbread styled cake.
Easy to make and even more delicious if you make one batch you may as well make two because with friends around they wont last long!
260g plain flour, sifted
220g caster sugar
150g glace ginger, coarsely chopped
80g blanched almonds
185g unsalted butter, melted
1 pinch salt
2 teaspoons icing sugar
Preheat oven to 160 degrees Celsius and line a 20cm by 30 cm lamington pan with baking paper making sure to grease the sides.
Place the almonds on a baking tray and bake for 5-10 minutes until they are golden and toasted. Remove and leave to cool. Once cool chop roughly.
In a bowl combine the flour, sugar, ginger, almonds and egg. Mix to combine and stir in the melted butter.
Press mixture into the lined pan and bake for 25-35 minutes, or until golden on the surface. Stand in the pan for 10 minutes before lifting onto a wire rack to cool.
Once cool cut into squares and dust with icing sugar.
Makes 12 large biscuits or 20 small. Store in an airtight container for up to 1 week.