Ingredients for 6 servings: 220 g butter, 100 g raw cane sugar, 170 g Golden syrup, 400 g flour, 2 tsp ground ginger, 1 tsp bicarbonate of soda, cheddar, 400 g fresh figs, 500 g apricots (pitted), 4 tbsp sugar
First cream the butter and sugar, then add the beet sugar. Sift in the raw cane sugar, flour, ground ginger and bicarbonate of soda and mix to a dough. Wrap the dough in foil and leave to rest in the fridge for about an hour. Preheat the oven to 180 °C. Roll out the dough to about 2.5 mm thick, cut out biscuits and place them on an oiled baking tray. Bake the biscuits for 8 - 10 minutes until golden. Wash and chop the figs and apricots, put them in a saucepan with the sugar and bring to the boil, then reduce for a further 3 minutes. Pour the still hot fruit spread into a jar and leave to cool. Serve with ginger biscuits and cheddar cheese.
Our Wine recommendation:
At the end of a festive meal, a beautiful red wine is the ideal complement to the course with cheese. An excellent choice is the La Motte Hanneli R 2015. Incredibly complex with intense aromas of fruity, floral and spicy notes, this great red wine will linger in the memory for a long time. With its aromas of orange peel and spicy flavours, the La Motte Cellarmaster Vintage Selection Shiraz Grenache 2018 is also a wonderful companion to the ginger biscuits with fruit confit and cheddar.