• Method

Liz Ashworth’s Lemon and Ginger Crunchies have a slightly reduced sugar content, and are packed with delicious flavours, which you can adjust up or down depending on how much you like lemon and ginger.

This recipe will make 18 – 20 biscuits.

  1. Heat the oven to 180C (160C fan) 350F, Gas 4.
  2. Sift the flour and ginger into a bowl and add the oats and stir well to combine.
  3. Cream the butter and sugar together, add the juice, lemon rind and egg then stir in the dry ingredients.
  4. Take heaped teaspoons of the mixture and roll into balls between your hands and lay onto lightly oiled baking trays.
  5. Flatten with the prongs of a fork and bake for 15 to 20 minutes minutes until golden and crisp.
  6. Cool on a wire tray and store in an airtight container.

 


Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible, published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

 

 

 

 

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