Receta de rosquillas de jengibre

Ingredientes

• 90 g salted butter
• 100 g soft light brown sugar
• 2 medium free range eggs
• 100 g self-raising white flour (self rising flour)
• 1/2 tsp baking powder
• 1 tbsp ground ginger
• 40 g stem ginger in syrup (drained weight finely chopped)
• 175 g icing sugar (powdered sugar)
• 2 tbsp lemon juice
• 1 gingernut biscuits (crushed)

Preparación

1. 1

   --- Make the sponges ---

2. 2

   Preheat the oven to 180C (160C fan).

3. 3

   Place the butter and soft light brown sugar in a mixing bowl. Whisk until creamy.

4. 4

   Add the eggs, vanilla and chopped stem ginger. Whisk again to combine.

5. 5

   Sift in the self-raising flour, baking powder and ground ginger and fold through.

6. 6

   Transfer the batter to a piping bag and snip off the end to create a 2cm-wide hole. Pipe the batter into the greased doughnut moulds. You have enough for 12 in this donut pan, so I piped and baked six, then piped and cooked the second set.

7. 7

   Bake for approximately 10 minutes until risen and firm. Transfer to a wire rack to cool completely.

8. 8

   --- To make the glaze ---

9. 9

   Sift the icing sugar into a mixing bowl and add the lemon juice.

10. 10

    Mix to a thick, pourable icing.

11. 11

    Take the completely cooled doughnuts and dip half way into the glaze, then back on the wire rack to set.

12. 12

    Scatter with the crushed gingernut pieces and leave to set