Crunchy around the edge and soft and chewy as you get towards the middle! The ginger zing in these biscuits offers a nice contrast to the mellow almond and red berry notes of this month's coffee - (a perfectly balanced Colombian single origin)Bring your fika experience to new heights with this recipe - created especially to match the coffee.
Ingredients: (Makes 30 - 40 biscuits)
2 teaspoons ginger powder
½ teaspoon salt
300g (3 dl) sugar (+ some extra for coating)
40g (0.5 dl) brown sugar or molasses
1 large egg
360g (6 dl) flour (+ some extra if needed)
1 ½ teaspoon baking powder
1 teaspoon baking soda
3 Tablespoon finely chopped fresh ginger
100g (1.5 dl) chopped rhubarb
Turn the oven to 190 C (375 F / Gas 5).
Cream together the butter, salt, sugar and ginger powder.
Add the brown sugar/molasses and the egg and mix.
Combine the flour with the baking powder and baking soda and blend that into the dough.
Add the finely chopped ginger and the coarsely chopped rhubarb and stir. As the rhubarb contains quite a bit of water, the dough will now become a bit sticky, so add some more flour until the dough has reached a good consistency (about 30g (½ dl) or more if needed).
Put in the fridge for a few minutes to make it easier to work and then form the dough into balls and roll them in sugar to coat.
Place them on a baking tray (keep the distance, they will spread out a bit) and bake in the middle of the oven for about 10 minutes.
Let them cool on a rack and then enjoy with your Colombian Single Origin!