To make the ginger thins, preheat the oven to 200°C/180°fan/Gas 6. Lightly grease two baking sheets. Melt the butter and set aside.
Whisk the egg white until stiff, then add the sugar and whisk again until stiff. Sift in the flour and ginger and fold in the melted butter.
Mix lightly. Put teaspoonfuls of the mixture onto the prepared baking sheets and spread out to about 7.5cm (3in), making six or seven at a time.
Bake each batch for 5 minutes until pale golden. Leave on the baking sheet for a few seconds to firm, then remove the biscuits with a palette knife and drape over a rolling pin to curl, cool and crisp.
To cook the figs, heat the butter in a pan and fry the figs, cut-side down, for 2 minutes until browned. Turn them over, stir in the brown sugar and then the wine and cook for a further 1–2 minutes until syrupy.
Serve the figs with the sauce drizzled over them and one or two ginger thins per person. Serve with a teaspoon of yogurt or crème fraîche.
The biscuits will keep in an airtight tin for a few days or freeze in a rigid container for up to 3 months. Thaw at room temperature for an hour.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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