As the days get shorter and winter draws closer, there’s nothing better than tucking up with a cup of tea and a homemade biscuit. Since its chocolate week it’s only right that it should be a chocolate one. Chocolate biscuits have always comforted me and this recipe gives them a warming ginger twist.
Ingredients:
125g Ginger chocolate
180g Plain flour
1tsp Bicarbonate of soda
125g Butter or margarine
125g Caster sugar
1tsp Vanilla extract
1 Egg
250g Chocolate chips
100g Crystallised ginger, diced
Method:
– Preheat the over to 170C/Gas mark 3
– Break up the chocolate and melt in the microwave or in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted.
– In a bowl, cream together the butter and sugar until light and fluffy.
– Stir in the melted chocolate.
– Beat in the egg and vanilla extract.
– Add the flour and bicarbonate of soda. Stir until thoroughly combined.
– Stir in the chocolate chips and crystallised ginger until spread evenly throughout the mixture.
– Line a baking sheet and scoop out the mixture into equal portions about 6cm apart. Do not flatten them.
– Bake for 18 minutes and test with a skewer. If it comes out wet with batter, continue to cook until the skewer comes out semi-clean.
– Leave to cool for 5 minutes, transfer to a cooling rack and leave to cool again until they have hardened.
Don’t forget to enjoy with a cup of tea!