I find ginger is a lovely winter warmer and what better way to enjoy it then in a chocolate biscuit.

This recipe will make about 18 biscuits which are approximately 5cm in diameter.

You will need:

• 120g Self Raising Flour
• 15g Cocoa Powder
• 1tsp Bicarbonate of Soda
• 60g Butter
• 60g Brown Sugar
• 60g Dark Chocolate (chopped)
• 60g Crystallised Ginger (cut into small pieces)
• 70g Golden Syrup

Method:

• Line and grease 2 baking sheets.
• Preheat your oven to 170degrees.
• Combine together the flour, cocoa powder, bicarbonate of soda, butter and sugar until your mixture resembles bread crumbs.
• Add the chopped chocolate and ginger along with the golden syrup. I find it easier to start mixing with a spatula then finish with my hands. You will need to squish the mixture together to form a ball of dough.
• Divide the dough into about 18 equal sizes balls, arrange them on your baking sheets allowing room to spread and bake for about 15mins.
• Allow to cool for about 5mins on the trays before transferring to your cooling rack to cool completely.