Triple Ginger Biscuits
Homemade ginger biscuits taste so different to shop bought, and these biscuits have both ground ginger and pieces of juicy stem ginger, making them doubly tasty.
They are so easy to make that they get rustled up quite often in my house. I think it’s the fact they aren’t overly sweet, giving me that hint of decadence and sweet hit, hit of slice from the ginger.
The addition of bitterness from the dark chocolate, brings it all together and I do love them.
I’m not sure is you have been a lover of ginger, but I’m sure that after you’ve tried these, they will soon become a favourite.
Go on, give then a go and enjoy your sweet life!
What You Need
350g Plain Flour
200g Dark Chocolate
100g Salted Butter – Chopped into small pieces - See Tip Box
100g Muscovado Sugar
75g Golden Castor Sugar
8 Pieces of Stem Ginger
4 tbsp Golden Syrup
1 Large Egg
1 tbsp Ground Ginger
1 tsp Bicarbonate of Soda
All the dry ingredients in one bowl and mix well
How It’s Done
Take 6 of the stem ginger pieces and chop them into small bits. Set it aside until needed.
Chopped into small pieces
Place the flour, both sugars, bicarbonate of soda and ground ginger into a large bowl and mix it all together, making sure the sugar is broken up and not clumped.
Place the small pieces of butter into the dry ingredients, and using your fingertips, rub the butter into the flour mixture. until what’s left looks like breadcrumbs.
Place the golden syrup and the egg in a separate bowl and beat together with a fork.
Pour the wet ingredients into the dry
Add the wet ingredients to the dry along with the chopped stem ginger and using a fork, mix so that the dough starts to come together, and all the wet ingredients have been absorbed.
Time to get hands involved, and start to bring the dough together into a ball.
Keep mixing with hands until the dough is a smooth ball.
Cut the ball in half and roll each of the pieces into a sausage making sure to flatten each of the ends. The sausages should be around 6cm round.
Cut the dough in half.
Wrap each sausage in cling film and place it in the fridge to firm up a little for 20 minutes.
Heat the oven to 180c
Line two oven trays with non-stick baking parchment and set aside
Remove the dough from the fridge and slice using a sharp knife.
You should get around 24 slices from the dough. - See Tip Box
Place the slices into the prepared baking trays leaving a good-sized gap between them – They will spread when baking
Bake for 12-13 minutes – See Tip Box
Make sure their is space between the slices before baking
Once baked, remove the trays from the oven and let the cookies cool completely on the tray.
While the cookies are cooling, cut the remaining 2 pieces of stem ginger in half and then slice each piece very thinly – set aside until needed.
Out of the oven, let them cool on the tray
Break the chocolate into small pieces and melt in the microwave by heating on 30 second bursts, mixing in between – Don’t over heat as it will burn.
Once the cookies are completely cold, dip a part of the cookie in the chocolate and place back on to the parchment covered try.
Add a slice of the stem ginger to the chocolate, and let them sit until the chocolate has dried completely.
Store in an airtight container for a few days.
One piece of ginger to sit in the chocolate
Tip Box
Butter – I always use salt butter in my cooking, but if you done, add a pinch of salt to the dry ingredients.
Cutting the slices - If the slices get mishapen while cutting spend a few minutes manipipulating each slice back into a circle again. It helps with even baking and does look better once out of the oven.
Baking – Each oven is different so adjust the baking time accordingly.
Store in an air tight container.
