A taste of Christmas in a biscuit. These Chocolate Ginger Biscuits can be made vegan by replacing the butter with a dairy free alternative, but either way are a delicious treat with a cup of tea.
INGREDIENTS:
- 100g unsalted butter, cubed (or plant based alternative)
- 75g light brown soft sugar
- 1 1/2 tbsp grated fresh ginger
- 100g golden syrup
- 250g self-raising flour
- 1 tbsp ground ginger
- 1 tsp bicarbonate of soda
- 1 bar of our Just Ginger Dark Chocolate
METHOD:
- Heat the oven to 180C. Line two large baking trays with baking paper.
- In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
- Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
- Roll the dough into balls, roughly the size of a ping pong ball and put on the prepared baking trays with a couple cm between. . Bake for 8-10 mins until golden brown, remove from the oven and leave to cool on the trays. Meanwhile melt the chocolate gentle in a glass bowl set over a pan of simmering water (making sure the bowl doesn’t touch the water)
- When the chocolate is melted remove the bowl from the pan and dip each biscuit in the melted chocolate then return to the trays for the chocolate to set.
Thank you to Fiona for this gorgeous Christmas recipe. Check her out at http://www.whatfionaeats.com/ or on Instagram @whatfionaeats.
