Figgy Pud! Iced Ginger Biscuits

Figgy Pud! Iced Ginger Biscuits

Tea's the season, Teabids! These Chrstimassy treats will get you in the festive mood!

WARNING - very more-ish!

Recipe by Tea Mixologist, Frankie, from our Tunbridge Wells store.

Serves: 10

What you will need:

For the biscuits
- 110g vegan butter/margarine
- 110g caster sugar
- 110g maple syrup
- 250g self raising flour
- 2
Perfect Teaspoons ground ginger (Or Gingernut Matcha!)

For the Icing
- Figgy Pud tea concentrate*
- Icing (powdered) sugar 

*To make the tea concentrate, brew 4 teaspoons of loose leaf, or 3 tea bags, in 400ml of hot water.

What to do:

For the biscuits:
1. Preheat the oven to 180°C/Fan 160°C/350F/Gas Mark 4, and grease a baking tray. Alternatively, use baking parchment or greaseproof paper

2. Place the margarine, caster sugar and maple syrup into a saucepan and put over a medium heat, until melted and combined. This should only take a minute or so!

3. Add this to your dry ingredients (flour and ground ginger/Gingernut Matcha) and mix until well combined and smooth - it may seem a little runny!

4.Wait until it has cooled enough to touch, as the dough cools it will also start to solidify a little more, and then roll between floured hands to form balls approximately the size of a 50pence piece/a quarter dollar coin

5. Place on your prepared baking tray, leaving about 1.5-2in between each one to allow room for spreading.

6. Place in the centre of the oven for 10mins

7.Once cooked, remove from the tray and place on a cooling rack/surface - be careful as they will be soft at this point! Allow to cool

For the icing:
1. While the biscuits are cooling, place 2-3 tbsp icing sugar into a bowl, and add a very small splash of concentrate. Be careful not to add too much at once!

2. Whisk the sugar and concentrate together until combined. If the mixture is too stiff, keep adding very small amounts of concentrate. You are trying to achieve a consistency that falls slowly off of a spoon, but is not too runny!

3. Carefully drizzle the icing along one half of the now cooled biscuits. The best method is to create a small outline around the inner rim of the biscuit, and trace in the droplet shapes, before filling in with a tiny bit more icing! This will solidify after a little. Optionally, you can also decorate with green and red icing, as pictured.

Everything you need for this recipe:

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