Almond Ginger Biscuits
Pui Man created this dish for Great British Bake Off ™ Series 16. For Biscuit Week's Signature she built a slice-and-bake log that reveals a year-of-the-Ox silhouette in every slice, flavoured with toasted almond and warm ginger — an ambitious design Paul Hollywood called striking. This Fix-It keeps that bold concept and personal story intact while dialling the ginger back to a rounded warmth and rebuilding the ox as a clean, high-contrast silhouette that reads clearly after slicing. Chilling the dough at every stage keeps the picture sharp and the almond crumb tender.
- Time: 170 min
Source: Relaxed Recipes
Ingredients
- FOR THE ALMOND-GINGER DOUGH
- unsalted butter, softened
- caster sugar
- large egg yolks, at room temperature
- almond extract
- vanilla extract
- plain flour, spooned and levelled
- ground almonds
- ground ginger
- fine salt
- crystallised ginger, minced
- FOR TINTING THE DOUGHS
- cocoa powder
- dark or black cocoa
- Caramel or brown gel colour, as needed
- FOR FINISHING
- egg white
- red fondant or marzipan
- EQUIPMENT
- Stand mixer or hand mixer
- Digital kitchen scale
- Small bowls for tinting the doughs
- Rolling pin
- Baking parchment
- Ruler or bench scraper
- Sharp thin-bladed knife
- Cling film
- Two baking sheets
- Fine artist's brush