Spicy Ginger And Orange Biscuits With Rooibos Custard Recipe

Try Hillary Arries's signature spicy cookies this Festive season


Rooibos Ganache

  • 300 ml Long Life Cream
  • 250 g Dark Chocolate
  • 150 g Milk Chocolate
  • 50 g Butter
  • 30 ml Honey
  • 4 x Rooibos Teabags
    pinch Rock Salt
  • Pinch Rock Salt

Ginger Biscuits

  • 320 g Wholemeal Flour
  • 240 g Butter
  • 200 g Dark Brown Sugar
  • 30 g Ground Ginger
  • 20 ml Baking Powder
  • 10 g Mixed Spice
  • 10 g Ground Cinnamon
  • Zest Of 2 Oranges


Rooibos Ganache

  1. Heat cream & honey until full simmer
  2. Remove from heat and steep the rooibos teabags for 10 min
  3. Remove bags then pour over the chocolate
  4. Melt the chocolate by gently reheating the cream – bain-marie method
  5. Stir in the butter and add salt once melted and remove from heat
  6. Cover and allow to cool until needed

Ginger Biscuits

  1. Grease and line two large baking trays with baking paper
  2. Combine butter, sugar, spices and orange zest and mix until creamy
  3. Stir in flour and baking powder until combined
  4. Using your hands, bring together the dough and form a round ball.
  5. Divide the dough into 48 balls, weighing 20g each and place on the baking trays.
  6. Using your fingers, flatten each one slightly and place baking trays in oven
  7. Bake for 10-12 minutes or until golden brown
  8. Leave on the baking tray for 2 mins, then transfer to a wire rack to cool completely


  1. Transfer the ganache into a piping bag with a small star nozzle
  2. Pipe ganache onto 24 of the biscuits then top with one plain biscuit to create a sandwich making sure the underside of each biscuit is facing towards the custard
Recipe by Hillary Arries (The Great South African Bake Off contestant, season 2)

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