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Devastating

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By *olkadotcow OP   Couple
over a year ago

somewhere over the rainbow

I left the ginger biscuits out overnight. Now they’re soft the texture is all wrong my heart is broken :’(

Yes I eat ginger biscuits I’m a cannibal.

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By (user no longer on site)
over a year ago

Reported.

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By (user no longer on site)
over a year ago

Time for a ginger and lemon curd trifle.

You're welcome.

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By *eliWoman
over a year ago

.

You can throw them out now without feeling any guilt. Silver lining.

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By (user no longer on site)
over a year ago

Try putting them in a heated oven for a few minutes. I haven’t tried doing this but it’s worth a shot.

Good luck.

Miles

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By *rimson_RoseWoman
over a year ago

Tamworth


"Time for a ginger and lemon curd trifle.

You're welcome. "

Wait, you can’t leave that there and not give more detail?!

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By *he love catsCouple
over a year ago

South Wales


"I left the ginger biscuits out overnight. Now they’re soft the texture is all wrong my heart is broken :’(

Yes I eat ginger biscuits I’m a cannibal. "

If you put them on a plate then into the microwave the moisture will evaporate and they will be crisp again.

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By *olkadotcow OP   Couple
over a year ago

somewhere over the rainbow

That sounds delicious! May have to get in on that I do love a trifle!

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By *olkadotcow OP   Couple
over a year ago

somewhere over the rainbow


"Try putting them in a heated oven for a few minutes. I haven’t tried doing this but it’s worth a shot.

Good luck.

Miles"

Oooh I’ll have to try that! I’ll let you know the verdict.

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By *olkadotcow OP   Couple
over a year ago

somewhere over the rainbow


"You can throw them out now without feeling any guilt. Silver lining."

Haha yeah that’s true but I do hate to waste.

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By (user no longer on site)
over a year ago

Going to horrife people here but I do that with Cooke’s on purpose as I like them all soft and squishy rather than crunchy so I will open a packet and leave them on a plate on the work top over night for the next day to eat

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By *assy69Man
over a year ago

West Sussex and Wales


"I left the ginger biscuits out overnight. Now they’re soft the texture is all wrong my heart is broken :’(

Yes I eat ginger biscuits I’m a cannibal. "

Am feeling your pain …

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By *a LunaWoman
over a year ago

South Wales

Use them as a base for a cheesecake

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By (user no longer on site)
over a year ago

Ginger biscuits ? Nahh, digestive with butter sliced from the fridge, bad l know.

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By (user no longer on site)
over a year ago


"Time for a ginger and lemon curd trifle.

You're welcome.

Wait, you can’t leave that there and not give more detail?! "

Right, this is the only good thing my aunt ever gave me. So, there's that.

Lay out the biscuits, drizzle with lemon juice and smother them with lemon curd.

Whilst they soak, whip up some cream, think chantilley but more. Splash of vanilla extract, sprinkle of icing sugar, and go for thicc with two c's.

Once the cream is ready, gently fold in ribbons of lemon curd, you do not want it homogeneous, more like a ripple effect.

Now, construction. Simple stuff, layer of biscuits, cream, biscuits and so on until all ingredients are finished.

Top with whatever garnish appeals (puns), maybe some candied lemon peel, crushed biscuits, whatever your inner Nigella demands.

Best left over night. The biscuits go all lovely and soft, chewy, almost freshly baked style. Sharpness of the lemon against the sweetened cream, acidity, richness, crunch and soft. Delightful.

And that's it. Easy peasey. Not saying the rest because too obvious... but someone else might.

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By *atnip make me purrWoman
over a year ago

Reading


"Going to horrife people here but I do that with Cooke’s on purpose as I like them all soft and squishy rather than crunchy so I will open a packet and leave them on a plate on the work top over night for the next day to eat "

I AM horrified

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By *atnip make me purrWoman
over a year ago

Reading


"Time for a ginger and lemon curd trifle.

You're welcome.

Wait, you can’t leave that there and not give more detail?!

Right, this is the only good thing my aunt ever gave me. So, there's that.

Lay out the biscuits, drizzle with lemon juice and smother them with lemon curd.

Whilst they soak, whip up some cream, think chantilley but more. Splash of vanilla extract, sprinkle of icing sugar, and go for thicc with two c's.

Once the cream is ready, gently fold in ribbons of lemon curd, you do not want it homogeneous, more like a ripple effect.

Now, construction. Simple stuff, layer of biscuits, cream, biscuits and so on until all ingredients are finished.

Top with whatever garnish appeals (puns), maybe some candied lemon peel, crushed biscuits, whatever your inner Nigella demands.

Best left over night. The biscuits go all lovely and soft, chewy, almost freshly baked style. Sharpness of the lemon against the sweetened cream, acidity, richness, crunch and soft. Delightful.

And that's it. Easy peasey. Not saying the rest because too obvious... but someone else might.

"

Damn that sounds good.

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By *.L.0460.Woman
over a year ago

Bognor Regis


"I left the ginger biscuits out overnight. Now they’re soft the texture is all wrong my heart is broken :’(

Yes I eat ginger biscuits I’m a cannibal. "

Thinking of you at this difficult time

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By (user no longer on site)
over a year ago


"Going to horrife people here but I do that with Cooke’s on purpose as I like them all soft and squishy rather than crunchy so I will open a packet and leave them on a plate on the work top over night for the next day to eat

I AM horrified "

I new it would but I am shour you can look past it for my winning personality x

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By *aizyWoman
over a year ago

west midlands


"Going to horrife people here but I do that with Cooke’s on purpose as I like them all soft and squishy rather than crunchy so I will open a packet and leave them on a plate on the work top over night for the next day to eat "

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By *rimson_RoseWoman
over a year ago

Tamworth


"Time for a ginger and lemon curd trifle.

You're welcome.

Wait, you can’t leave that there and not give more detail?!

Right, this is the only good thing my aunt ever gave me. So, there's that.

Lay out the biscuits, drizzle with lemon juice and smother them with lemon curd.

Whilst they soak, whip up some cream, think chantilley but more. Splash of vanilla extract, sprinkle of icing sugar, and go for thicc with two c's.

Once the cream is ready, gently fold in ribbons of lemon curd, you do not want it homogeneous, more like a ripple effect.

Now, construction. Simple stuff, layer of biscuits, cream, biscuits and so on until all ingredients are finished.

Top with whatever garnish appeals (puns), maybe some candied lemon peel, crushed biscuits, whatever your inner Nigella demands.

Best left over night. The biscuits go all lovely and soft, chewy, almost freshly baked style. Sharpness of the lemon against the sweetened cream, acidity, richness, crunch and soft. Delightful.

And that's it. Easy peasey. Not saying the rest because too obvious... but someone else might.

"

Off to try…

Now, would this work with lemoncello?

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By *rivateparts!Man
over a year ago

Walking down the only road I've ever known!

Nothing wrong with a soft ginger

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