I'm posting this later in the day than usual, but it's still the 21st! This month's theme was:
Cooking with Tea
Tea cups around the world are bubbling up with bold new flavors: From
cardamom chai and sencha green to bubble teas and veggie teas. We wish
we could attend the World Tea Expo the end of this month – but in lieu
of a plane ticket, we’ll be cooking and baking and stirring up
tea-inspired healthy dishes.
a house on the hills) and making my own candied ginger (from healthy green kitchen). I must say, the jam is delicious and the ginger is very flavourful, mine didn't look quite as beautiful at healthy green kitchen's though!
Lemon Ginger Biscuits
Makes: 30-50 biscuits with 2 to 2 1/2 inch biscuit cutters (depends on desired thickness)
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp sugar
2 tsp baking powder
1 Tbsp lemon zest
1/4 tsp salt
1/4 tsp baking soda
1/2 cup softened butter or margarine
1/2-1 Tbsp candied ginger
1 Tbsp lemon juice
1 cup plain greek yogurt
2 Tbsp milk
1. Preheat oven to 450F. In a bowl stir together flours, sugar, baking powder, lemon zest, salt, and baking soda. Cut in butter/margarine with a knife until the mixture resembles coarse crumbs. Add ginger, toss to mix in. Make a well in the centre and add lemon juice, yogurt, and milk. Using your fork, stir until just moistened.
2. Turn dough onto a lightly floured surface. Knead by folding and gently pressing for 10-12 strokes or until dough is nearly smooth. Roll until about 1/4 inch thick (or 1/2 inch if you prefer) and cut with a biscuit cutter. Reroll the scraps and continue cutting biscuits out.
3. Place parchment paper on a baking sheet and place biscuits about 1 inch apart. Bake for 7-9 minutes or until golden brown. Remove and cool on a wire rack for at least 5 minutes. Serve warm with butter/margarine, honey, or jam.
Enjoy a cup or tea flavours today (make it iced if you're getting hot weather),
Steph Langdon, RD