Chocolate Ginger Biscuits

christmas-ginger-biscuits

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.

Very Choc ‘n’ Cherry Shortbread Cookies

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I love the crumbliness of shortbread, the slight sweetness of the cherries and the chocolate hit these cookies have.

This recipe will make between 14-16 cookies

You will need:

  • 125g Butter
  • 80g Caster Sugar
  • 120g Plain Flour
  • 30g Cocoa Powder
  • 30g Corn flour
  • 100g Glace Cherries or Dried Cherries
  • 100g Dark chocolate chopped or chocolate chips

Method:

  • Beat the butter to soften in a stand mixer or hand held mixer.
  • Mix in the sugar.
  • Add the corn flour, cocoa powder and plain flour, you don’t want to over mix so just before the flour has been completely incorporated add the cherries and chocolate pieces. I found the best way to achieve an even distribution of the cherries and chocolate is by hand.  An electric mixer can break up the cherries and chocolate to much resulting in tiny fragments and not chunks.
  • Roll into a sausage shape about 6cm in diameter, take time to get this as even as possible, cover in cling film and chill for about an hour.
  • Preheat the oven to 170degrees and grease and line two baking trays.
  • Once chilled remove from the plastic and carefully cut slices of about 1cm. If any ‘coin shaped’ slices have crumbled gently pat them back into shape. You are aiming to cut 14-16 slices.
  • Arrange the cookie dough slices on the trays and cook for 10-15 minutes. Check after 10 minutes and turn if necessary to achieve an even bake.
  • Remove from the oven and cool on a wire rack, gently remove from the grease proof paper once cooled (the shortbread cookies will be very delicate and difficult to move when still warm).
  • These will keep in an air tight container for a couple of days, but I think, as ever, they are best eaten on the day of cooking.

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