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Rhubarb ginger drop biscuits

Cityline | posted Thursday, Jun 9th, 2016

Need a perfect treat for your afternoon tea? Home economist Mairlyn Smith’s sweet and tart rhubarb ginger drop biscuits will do the trick!

Makes 15 biscuits


  • 1 cup (250 mL) buttermilk
  • 1 omega-3 egg
  • 1/4 cup (60 mL) canola oil
  • 2 3/4 cups (675 mL) whole barley flour
  • 1/4 cup (60 mL) granulated sugar + ½ tsp (2 mL) for dusting
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) iodized salt
  • 1/4 cup (60 mL) cold unsalted butter, cut into small chunks approx. 1 inch/2.5 cm chunks
  • 1 1/2 cups (375 mL) thinly sliced fresh rhubarb, the slices should be ¼-inch thick (skinny stalks work best)
  • 2 tbsp (30 mL) finely chopped candied ginger, this is the dried version not the type packed in syrup
  • 1 tbsp (15 mL) grated fresh ginger


  1. Make sure the rack is in the centre of the oven. Preheat oven to 375°F/190°C. Line a large cookie sheet or baking pan with parchment paper, set aside.
  2. In a small bowl whisk together the buttermilk, egg and oil. Set aside.
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives cut the butter into the flour mixture until it looks like small pieces of oatmeal. Add the rhubarb, candied ginger and fresh ginger. Toss until the rhubarb is covered in flour and the ginger is well distributed. You don’t want to bite into a huge blob of ginger.
  4. Pour in the egg/buttermilk mixture and stir using a large wooden spoon or a spatula until the dough is wet looking and there aren’t any traces of dry flour.
  5. Scoop out 1/4 cup/60 mL portions with either a large spoon or an ice cream scoop. You need to space them so that all 15 scoops will fit on the pan. Gently sprinkle a tiny bit of the ½ tsp/2 mL of sugar on top of each one. Note: its ½ tsp/2 mL for all of them, not for each one. So it’s a hint of sugar as a dusting.
  6. Bake for 22-25 minutes or until they are cooked through and there is a slight golden brown sparkle on the top – its from the sugar dusting. These biscuits are very soft and tender. They are best served the day they are baked, but can be stored in a covered container for up to 2 days. Warm up if desire.

Courtesy of Marilyn Smith

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