Lemon and Ginger Split Seconds

Saturday 28 January 2017

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Lemon and Ginger are one of those flavours that go together just like peas and carrots.  I would say jam and peanut butter, but that is not a combination they seem to like over here in the UK.  The Toddster says we might as well eat fish and custard as eat peanut butter with jam.  I guess it's a cultural thing!

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I had a jar of Lemon and Ginger Curd in the refrigerator that needed using up and so today I decided to use some of it to make these delicious and quick diagonal biscuits/cookies!  These cookies go together lickety split and they seemed to me that they would make excellent use of the last of the jar.

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 Don't worry if you can't get the Lemon and Ginger Curd . . . you could use an equal amount of plain lemon curd and they will be just as delicious!  Or if you are really wanting the ginger kick stir a bit of powdered ginger into your lemon curd.   It will be just as good I promise!

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These are so easy to make.  You just make a dough to which you add both lemon and ginger extracts, and a touch of chopped candied ginger-root.  Don't worry if you can't get the ginger extract. Again use powdered ginger, about 1 tsp.  This dough is then shaped into four long sausage-like ropes, flattened lightly on the baking sheets, and then a tunnel put down the centre of each with a wooden spoon handle.

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You spoon the curd down the center in these tunnels you have made.  (Don't be tempted to overdo it.  This is a case where more isn't better)   You bake them and then you cut them into diagonals whilst still warm.   Let them cool completely, and then drizzle with a lemon drizzle icing and Bob's your Uncle!  You have a quick and easy and very tasty cookie to share with your next cuppa!   Nothing could be more simple than that!!  Trust me on this!☺

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*Lemon and Ginger Split Seconds*
Makes 4 dozen

I had some lemon and ginger curd in the refrigerator that needed using up and so I created these.   They are filled to the hilt with the lovely flavours of lemon and ginger.  Don't worry if you haven't got any lemon and ginger curd, you can just use ordinary lemon curd and they will be just as good! 

280g of plain flour (2 cups)
1/2 tsp baking powder
6 ounces butter softened (3/4 cup)
75g of caster sugar (2/3 cup)
1 large free range egg, beaten
1 tsp lemon extract
1/2 tsp ginger extract
4 TBS finely chopped candied ginger
8 TBS lemon and ginger curd, or just lemon curd, good quality 

To finish:
140g of icing sugar
lemon juice as needed

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Preheat the oven to 180*C/350*F/ gas mark 4.  Line two large baking trays with baking paper and set aside.

Cream together the butter and sugar until light and fluffy.   Beat in the egg, lemon and ginger extracts.   Stir in the finely chopped candied ginger.   Sift together the flour and baking powder.  Stir this into the creamed mixture to make a soft dough.  Divide into quarters and then roll each quarter into a sausage shaped roll about 13 inches long and 3/4 of an inch in diameter.  Place the logs, 2 inches from the edges of the baking sheets and 4 to 5 inches from each other down the length of the baking sheets.  Slightly flatten with your fingers, squaring off the ends.  Using the handle of a wooden spoon, make a depression down the centre of each log lengthwise about 1/4 of an inch deep.  Spoon the curd down the centre of each filling in the depression.  Don't be tempted to overfill it as it will bubble up and spread when it is heated in the oven.  Less is more.

Place into the oven and bake for 15 to 18 minutes, until they begin to take on some colour and firm up a bit.  Remove from the oven and using a sharp knife cut eat log into 12 slices on the diagonal.  Slice the paper onto wire racks so that they finish cooling completely on the wire rack.

Once they are completley cold, make a glaze by whisking enough juice into the icing sugar to make a smooth drizzle.   Drizzle some of this over each cookie.   Allow to harden before storing between wax paper in an airtight container.   These will keep at least a week.  They also freeze very well.

In reality you could use any type of preserve in these simple and delicious cookies.   All jams work very well.  I love them because they are so simple to make and there is not a lot of faffing about. And they are delicious.  You can't lose!  Bon Appetit!


  1. Hi Marie, these look great! When you flatten them a bit, how wide should they be? (just before you use wooden spoon handle to make depression) I'd like to try these sometime and want to jot it down. Sounds really nice!

    1. They are about 3 inches wide Mary before you make the depression in the centre. You will love these! xo

    2. Thanks Marie, I'll let you know if I try them. We loved the Anzac Biscuits the other day!

    3. That's great Mary! Happy about that! Xo

  2. Did you buy or make the ginger curd? I would love buy or make the ginger curd.

    1. My Lemon and Ginger Curd was store bought Alison, English Provender. But you could make your own Lemon Curd and add a couple of TBS very finely grated fresh gingerroot to it along with the lemon zest to make a Lemon and Ginger Curd. I have an excellent Ginger Curd recipe here: https://theenglishkitchen.blogspot.co.uk/2010/02/lemon-curd-and-darned-good-lemon.html

  3. These look so good! I love lemon and ginger, it is my favorite thing to have on my veggie stir fry!

    1. Then you are sure to enjoy these tasty biccies Kay!

  4. Oh my=Yes.:)Thank you..off to Pin;)

  5. Peanut butter and jam? But of course, especially strawberry. Yummy

    1. Oh yes, strawberry is the best with peanutbutter! xo


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