Lemon and Ginger Split Seconds

Lemon and Ginger are one of those flavours that go together just like peas and carrots.  I would say jam and peanut butter, but that is not a combination they seem to like over here in the UK.  The Toddster says we might as well eat fish and custard as eat peanut butter with jam.  I guess it’s a cultural thing!

I had a jar of Lemon and Ginger Curd in the refrigerator that needed using up and so today I decided to use some of it to make these delicious and quick diagonal biscuits/cookies!  These cookies go together lickety split and they seemed to me that they would make excellent use of the last of the jar.

 Don’t worry if you can’t get the Lemon and Ginger Curd . . . you could use an equal amount of plain lemon curd and they will be just as delicious!  Or if you are really wanting the ginger kick stir a bit of powdered ginger into your lemon curd.   It will be just as good I promise!

These are so easy to make.  You just make a dough to which you add both lemon and ginger extracts, and a touch of chopped candied ginger-root.  Don’t worry if you can’t get the ginger extract. Again use powdered ginger, about 1 tsp.  This dough is then shaped into four long sausage-like ropes, flattened lightly on the baking sheets, and then a tunnel put down the centre of each with a wooden spoon handle.

You spoon the curd down the center in these tunnels you have made.  (Don’t be tempted to overdo it.  This is a case where more isn’t better)   You bake them and then you cut them into diagonals whilst still warm.   Let them cool completely, and then drizzle with a lemon drizzle icing and Bob’s your Uncle!  You have a quick and easy and very tasty cookie to share with your next cuppa!   Nothing could be more simple than that!!  Trust me on this!☺

Once they are completley cold, make a glaze by whisking enough juice into the icing sugar to make a smooth drizzle.   Drizzle some of this over each cookie.   Allow to harden before storing between wax paper in an airtight container.   These will keep at least a week.  They also freeze very well.

In reality you could use any type of preserve in these simple and delicious cookies.   All jams work very well.  I love them because they are so simple to make and there is not a lot of faffing about. And they are delicious.  You can’t lose!  Bon Appetit!

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The English Kitchen
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