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!