After this morning’s procrastinating macacroons, I found myself with two egg yolks left over… I could have put them in the freezer but I was restless and not ready to settle back to PhD work quite yet. So, I googled ways to use up egg yolks and after wading through recipes for custards and egg tarts, finally found an enriched biscuit recipe on the Good Food website. I didn’t want to make 30 biscuits, and it’s a basic dough designed to take different flavours so I’ve amended it slightly:
Stephanie’s Chocolate Ginger Biscuits
125g butter, softened
70g caster sugar
2 sad and lonely leftover egg yolks
15g Whittards ginger hot chocolate powder
2 tsp ground ginger
1 tsp cinnamon
150g plain flour
75g crystallised ginger
3 tbs demerara sugar crystals
1 tsp ground ginger
Zap the softened butter for 20 seconds in the microwave because it’s just come out of the fridge and approximates a brick. When it’s quite squidgy, add the caster sugar and mix well. Add the egg yolks, hot chocolate powder, cinnamon and ground ginger, then mix in the flour. (I know I should sift it, but I do hate washing sieves. Life’s too short and all that…) Chop the crystallised ginger finely and stir that in too. Squidge together by hand into a large and unshapely fragrant mass, then roll into a vague sausage shape before wrapping in cling-film and hiding in the fridge while writing up a couple of papers about the Face Inversion Effect.
Much, much later, go to make a coffee and find the dough in the fridge. Heat the oven to 180 degrees, slice the sausage into 12 fat discs and arrange on a baking sheet lined with the magic sillicon stuff that nothing will stick to. Stir together the sugar crystals and ginger and press a generous pinch on top of each biscuit to give a crunch topping. Bake for about 12 minutes until the kitchen smells amazing and the biscuits are firm. Cool on the tray for a couple of minutes, then on a rack until fully cool.
Feel thrifty and virtuous and pleased.
Here are the illustrations: