We have been in the process of re-decorating downstairs, a mammoth task that, in hindsight, should have waited until after Christmas. Nevertheless, our living area is in utter chaos and I am losing my mind.
One Sunday that I had been roped in to decorate*, I decide to bake something simple, first thing. Leftover stem ginger was in the cupboard after baking a ginger cake a couple of weeks ago, so after googling uses for the stuff, I stumbled across this Good Food recipe. Easy to prep, quick to bake and smothered in chocolate. These biscuits ticked all the boxes.
Davids dad who had also been roped in to decorate, walked in and said it smelt like Christmas, a welcome compliment if there ever was one. Even better, was that David, a staunch hater of anything ginger, said ‘they were alright actually’. Now that is praise.
*As it turns out, I wasn’t needed to decorate after all as I’d ‘only get in the way’. Let me tell you, there were no protests from me.
Dark chocolate and stem ginger are such a sophisticated flavour combination, with the dark chocolate really making these biscuits extra indulgent. The warmth from the ginger makes them a perfect treat for this time of year without being overly sweet (there is plenty of that going around already!). Make sure to use good quality dark chocolate and don’t be shy with the ginger if you like it – the recipe states a tablespoon, but I added close to two!
- 350g plain flour
- 1 tbsp ground ginger
- 1 tsp bicarbonate of soda
- 175g light brown sugar
- 1oog cold butter, chopped into cubes
- 4 balls of stem ginger, chopped finely
- 1 large egg
- 4 tbsp golden syrup
- 100g dark chocolate
- Place the flour, ginger, bicarbonate of soda and light brown sugar into a large mixing bowl and give it a good mix
- Using your fingers, rub in the cubed butter until it forms a breadcrumb-like consistency. Next, stir in the chopped stem ginger
- Make a well in the middle and add the egg and golden syrup, using your hands to bring it together into a soft, sticky dough
- Once the dough is uniform, flatten, wrap in clingfilm and leave to chill for an hour in the fridge
- Just before the dough is ready to come out of the fridge, line three large baking trays with greaseproof paper and preheat the oven to 180oc
- On a lightly floured surface, roll out the dough to the thickness of a pound coin and stamp out rounds using a circular cookie cutter. Place six rounds onto each of the trays (you may have to cook in two batches), spaced well apart as they do spread. Bake in the oven for 12 minutes
- Once they are baked, leave to cool completely on a wire rack. Melt the dark chocolate on a bain marie, or in the microwave and dip or drizzle the chocolate over the cookies. Leave to set on the wire rack before enjoying with a cup of tea!
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