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GINGER BISCUITS

Ginger Biscuits

Ginger Biscuits

This week I made a very exciting new ginger biscuits recipe for the book I’m writing. I’d had it in my mind that creating a ginger snap could just be the best biscuit to make. Ever! I mean, they’re not just perfect for a cuppa .. you can use them in so many other recipes! And .. they’re deeeelicious!

My first attempts were a tad … bendy. (Others enjoyed them but I wasn’t happy with this as a final result!)

After reading tons more on the science of baking, then turning it all on its head because, for this book, I’m not baking with gluten flours/gums or added ‘free’ sugars, I set about re-writing my first recipe in entirety.

The results were a surprise. I really wasn’t expecting the perfect ginger snap on my 2nd attempt, but I think I may have done it!

Honestly? I was so excited I took the whole batch out onto the streets and asked random strangers if they would taste test them for me and tell me what they thought. I was just dying for some immediate feed-back.

Meanwhile, on social media, there was some lovely positive feedback:

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GINGER BISCUITS
GINGER BISCUITS
GINGER BISCUITS
GINGER BISCUITS

 

And .. here’s what the public said when I popped out and about:

Keep an eye on this blog for more news about recipes I’m creating. I really hope Dr Gaier and I can sign a mainstream book deal before Christmas. Fingers and toes all crossed!

Chat soon ..

GINGER BISCUITS

About the Author Sarah Jackson

I love to experiment with food, write, read, walk by the river, watch vintage TV dramas, good documentaries and comedy.

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