These crunchy, tasty chocolate ginger biscuits have just a hint of ginger, yet they tase just like gingerbread! Yet with the punch of chocolate flavour and aroma. Recipe created for us by James Hillery and ideal not only for Christmas time, but for any time of the year.
We have kept the recipe really simply, but if you’d like to make it a little bit more decadent and special, melt 75g of Food Thoughts Luxury Dark Chocolate Chips in 30 seconds intervals in the microwave, then deep one side of each biscuit in the melted chocolate and let them set. This extra dark chocolate with make these chocolate ginger biscuits simply irresistible!
You will need
- 230g unsalted butter (softened)
- 110g caster sugar
- 230g plain flour (plus a little extra for dusting and rolling)
- 60g cornflour
- 60g Food Thoughts Organic Cocoa Powder
- 1 tsp ground ginger
Preheat oven to 180c /160c Fan.
In a stand mixer with a paddle attachment, place the butter and sugar into the bowl and cream until fluffy.
In a separate bowl, sift the pain flour, cornflour, cocoa powder and ginger powder.
Put the dry ingredients into the mixer and mix until a dough is formed.
Wrap in cling film and chill in the fridge for 5-10 minutes.
Lightly dust the worktop with flour and roll out dough to about 6mm thick.
Cut into circles using a 6cm round cutter and place onto 2 baking sheets lined with baking parchment. You only need to leave a little space between the biscuits as they do not spread too much.
Reroll the offcuts and continue until you have 30 biscuits.
Chill for 15 minutes in the fridge.
Bake for 15-20 minutes. Allow to cool on the trays for 5 minutes then move to a wire rack to cool completely.