Frondy fennel and stem ginger biscuits
Biscuits
I used to make these biscuits - minus the fennel and stem ginger - with my granny when I was a child. They conjure up memories of oven gloves and AGA doors, of cups of Darjeeling and Assam from enormous china teacups in front of the fire, and of endless games of Uno and Ludo while we munched on the biscuits that we'd made earlier. <br /> <br />The fennel fronds are a by-product of Gluten-Free Girl's <a href="http://glutenfreegirl.com/fennel-syrup/">fennel syrup recipe</a>: I didn't want to throw out all the lovely fronds after making the syrup, so I spread them on a board, then scattered them in sugar and dried them out a bit, before chucking them into the biscuit dough for an extra anise-y, sugary kick. Delicious.
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