Crunchy Gooseberry Layer - Gooseberry Chutney - Gooseberry Crunch - Gooseberry Fool
Gooseberry Pie - Spiced Gooseberries
Learn More about Gooseberries
Crunchy Gooseberry Layer
4 oz Ginger Nut Biscuits, crushed 1 ½ oz butter, melted
8 oz gooseberries 1 tbsp water
4 oz caster sugar 1/2 pint double cream, whipped
Mix together the biscuit crumbs and melted butter and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Fold the cream into the gooseberries and spoon half the mixture into the base of 6 individual glass dishes or 1 large serving dish. Top with half the biscuit crumbs. Repeat the layers. Chill and serve. Serves: 6
Ginger Nut Biscuits
1 egg pinch salt
125g butter 1 cup sugar
1 tsp cinnamon 2 cups plain flour
1 tsp golden syrup 2 tsp ground ginger
1/2 tsp bicarbonate of soda
Sift into bowl flour, sugar, soda, cinnamon, salt and ginger then rub in butter until mixture is of a very fine crumb consistency. Beat egg with the golden syrup and add to dry ingredients. Work into firm dough with hands. Roll into small balls approximately 1cm diameter and place on lightly greased oven trays about 5cm apart. Bake the Ginger Nut Biscuits in a moderately slow oven approximately 15 minutes. Loosen and cool on trays.
Thanks to Sunshine Recipes for the Ginger Nut Biscuits recipe
4 oz Ginger Nut Biscuits, crushed 1 ½ oz butter, melted
8 oz gooseberries 1 tbsp water
4 oz caster sugar 1/2 pint double cream, whipped
Mix together the biscuit crumbs and melted butter and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Fold the cream into the gooseberries and spoon half the mixture into the base of 6 individual glass dishes or 1 large serving dish. Top with half the biscuit crumbs. Repeat the layers. Chill and serve. Serves: 6
Ginger Nut Biscuits
1 egg pinch salt
125g butter 1 cup sugar
1 tsp cinnamon 2 cups plain flour
1 tsp golden syrup 2 tsp ground ginger
1/2 tsp bicarbonate of soda
Sift into bowl flour, sugar, soda, cinnamon, salt and ginger then rub in butter until mixture is of a very fine crumb consistency. Beat egg with the golden syrup and add to dry ingredients. Work into firm dough with hands. Roll into small balls approximately 1cm diameter and place on lightly greased oven trays about 5cm apart. Bake the Ginger Nut Biscuits in a moderately slow oven approximately 15 minutes. Loosen and cool on trays.
Thanks to Sunshine Recipes for the Ginger Nut Biscuits recipe
