These dark chocolate ginger biscuits are rich and warming – and completely irresistible.
Unlike Paul Hollywood’s gingernut biscuits, these are coated with a delicious layer of dark chocolate. This recipe for makes 12 but it’s very easy to scale up or down. The biscuits take just 15 minutes to bake in the oven and can easily be whipped up in a hurry. They make excellent homemade food gift and are perfect for anyone with a sweet tooth. Pair with a hot cup or tea or coffee and you’ve got a match made in heaven…
- 125g butter, softened
- 200g caster sugar
- 50g stem ginger
- 75g treacle
- 240g flour
- 1tsp bicarbonate of soda
- 1tsp ground ginger
- 1 egg
- pinch salt
- To decorate:
- 250g dark chocolate, melted
- 100g milk chocolate, melted
Preheat the oven to 180C, Gas 4.
Beat together all the ingredients, until a dough forms. Roll into 20 small balls and arrange on a baking tray. Chill for 10 mins.
Bake for 15 mins, until cooked through. Cool on a wire rack.
When cool dip into the dark chocolate and leave to set. Once set drizzle with the milk chocolate and leave to set again.
Top tip for making Dark chocolate ginger biscuits
These dark chocolate ginger biscuits make lovely gifts. For a chic, professional finish wrap the biscuits in brown paper and tie them up with some twine and a homemade label.