Don’t think for one second that it’s all plain sailing in a food blogger’s kitchen. Oooh no. But then there’s that saying, “The person who never made a mistake never made anything” and in this case, a bit of trial an error has lead me to create a superb biscuit recipe that I think you’re going to love.
I had originally planned to be clever and switch the sugar out of these. But you know what? It just didn’t work and this recipe refuses to be healthy. So what the hell, I’m gonna let it be naughty! So here’s a traditional sweet biscuit recipe that will go perfectly with a cup of coffee!
Chocolate and Ginger Biscuits
- Makes 12 large biscuits
- 40g caster sugar
- 80g self raising flour
- 30g cocoa powder
- 1tsp bicarbonate of soda
- 1tsp ground ginger
- 50g unsalted butter, softened
- 3 tbsp golden syrup
- 40g crystallised ginger, chopped
- 30g milk chocolate chips
Pre-heat your oven to 190c and grease a baking tray. In a bowl add the dry ingredients: sugar, flour, cocoa powder, bicarbonate of soda and ground ginger. Sift the flour and cocoa powder for best results. Add the butter and with your hands rub the mixture until you have crumbs. Sprinkle in the crystallised ginger and chocolate chips and stir. Now add the golden syrup and mix until you get a thick cookie dough.
Divide the mixture into quarters, then each quarter into thirds and roll the portions into balls. Place on the baking sheet and pat down into thick discs. Bake for 10 minutes.
They will spread out a little in the oven and develop cracks. Once cool you should have lovely thin biscuits with a satisfying crunch, being softer towards the centre. If you’d like them crunchy throughout, cook for a further 2 minutes.
These are choccy biccys with delicious chewy pieces of warm ginger and nuggets of smooth, rich chocolate. I recommend baking in double batches because they won’t last long!