Heavily adapted from a gluten-free
ginger biscuit recipe. I also had to add half an egg, as I was having
trouble getting the dough to come together properly.
You can cut down on the amount of crystallized ginger if you want.
100g/4oz unsalted butter, softened
50g/2oz caster sugar
175g/6oz plain flour
½ teaspoon baking powder
1 teaspoon ground ginger
50g/2oz crystallized stem ginger, finely chopped
½ a beaten egg
100g/4oz white chocolate, melted
100g/4oz dark or milk chocolate, melted
In
a large mixing bowl, beat the butter and sugar together until light and
creamy. Add the plain flour, baking powder, ground ginger and the
finely chopped crystallized ginger. Stir to form a stiff dough, adding
the beaten egg gradually.
Roll out the dough onto a lighly
floured surface to about 3mm thick and cut out with a cookie cutter.
Place the shapes onto baking sheets and place in the fridge for half an
hour or so. You can re-roll the the trimmings to make more biscuits.
Pre-heat
the oven to 180ºC/360ºF and bake the biscuits for about 15 minutes,
until pale, golden and just crisp. Transfer onto a wire rack to cool
and dip into the chocolate, or drizzzle melted chocolate on top. Leave
to set.
chocolategingerbiscuitscookies
Chocolate Ginger Biscuits/Cookies