Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Coffee lover's kit

Ginger biscuits wrapped up with a tin of coffee and a pair or espresso cups make a very cute Christmas gift set

  • Prep: 10 mins
    Cook: 14 mins
  • Makes 25 biscuits
  • Easy
  • Makes 25 biscuits
  • Easy
  • Calories 99
  • Carbohydrates 15
  • Saturated Fat 3
  • Sugar 6
  • Protein 1
  • Fat 4
  • Fibre 0.4
  • Salt 0.12

Nutrition per serving

  • Calories 99
  • Carbohydrates 15
  • Saturated Fat 3
  • Sugar 6
  • Protein 1
  • Fat 4
  • Fibre 0.4
  • Salt 0.12

Ingredients

  • 140g unsalted butter
  • 100g dark muscovado sugar
  • 4 tbsp golden syrup
  • 300g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 3 balls stem ginger, finely chopped
  • airtight box, bag or jar
  • gift box, ribbon and label
  • 2 espresso cups (optional)
  • pack or tin of ground coffee

Method

  1. Heat oven to 170C/150C fan/gas 3-4. Line 2 baking trays with baking parchment. Melt butter, sugar and syrup in a pan, stirring until the sugar melts. Take off the heat. Sieve the flour, bicarb and ground ginger into a bowl, pour in the wet ingredients and add the stem ginger. Stir to make a stiff dough.

  2. Roll the warm dough out on a surface dusted with flour until about ½cm thick. Stamp out biscuits using a cutter, lift onto the baking trays and cook for 10 mins or until golden. Cool completely, then lift off parchment. These will keep for up to 2 weeks in an airtight container.

  3. Pack the biscuits in an airtight box, bag or jar, then put in a gift box with the cups and coffee and tie with a ribbon.

Suggested recipes from this collection...