taste & create ix--ginger biskies

What are biskies, you ask? It's quite simple, really (and sounds better than cookits):

BISCUITS + COOKIES = BISKIES

This month marks the ninth occurrence of Taste & Create, a blog event which partners two foodie bloggers and has each make a dish from the other's recipe archives. I was fortunate enough to be paired with a blog that was brand new to me--Tangerine's Kitchen Hangout. Rachel's recipes include such a variety of dishes, many of them India-inspired. After much deliberation, I finally decided that the notion of "chewy gingery rocks" needed to be explored.


Rachel's instructions were simple and straightforward. However, my resulting batter wasn't pourable, but rather stiff, so I opted to form it into flat discs and go for mega-cookies. I don't know what I did wrong, but I must've done something right too, because these puppies were scrumptious.

The taste was cookie-like (the chocolate-covered ginger bits that I tossed in were a nice bonus) yet the texture was reminiscent of a flaky biscuit. I doubt I'll ever love any spice as much as I love cinnamon, but ginger is moving up in the ranks!


So while I didn't end up with chewy gingery rocks, I did find a new addition to my ever-growing blogroll. Thanks, Rachel, and nice to meet you!

Ginger Biskies
(based on Rachel's recipe, but Americanized)
2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon grated nutmeg
3 tablespoons finely-grated ginger
1/2 cup butter, softened
1/2 cup honey
1 1/2 teaspoon baking soda
1/2 cup chocolate-covered ginger

In a bowl, mix flour, ginger, sugar, and nutmeg. Melt the butter in a saucepan and add the honey to it. Add the baking soda, and when the syrup starts to fizz, mix it into the flour mixture.

If your batter is as stiff as mine, mold it into discs about four inches in diameter. If it's pourable, pour dollops onto a baking sheet and bake at 350 degrees for 20 minutes or until the desired color is obtained.