It’s very rare I buy biscuits for the house as I usually make them, apart from boring digestives for things like cheesecake. If I do buy biscuits I adore Green & Blacks ginger biscuits. Unfortunately I can’t find them anywhere and they no longer feature on the G&B website. They were crispy biscuits with a strong ginger kick and dipped in 70% dark chocolate. With a sweet craving, that a horrible microwave jam sponge wasn’t going to hit, I decided to play around with some store cupboard ingredients to try and emulate the delicious G&B biscuit.
Not in the mood for faffing around with dipping the biscuits I chopped up a 70% G&B bar and stirred it into the biscuit dough. They worked well even if they do look a bit ugly. They have a noticeable ginger taste, but I would be quite happy to double the amount of ginger and even try it with stem ginger. You’d never guess I like my ginger! I’ve enjoyed these with my mid morning cuppa…and have been trying to sneak some while Hubby isn’t looking.
Ginger & Dark Chocolate Biscuits
Makes approx 20
115g softened butter or margarine
50g granulated sugar
70g muscovado sugar
125g plain flour
1/2 tsp bicarbonate of soda
1 tsp ground ginger (double if you like lots of ginger)
75g 70% dark chocolate, chopped
1) Preheat the oven to 180oc. Beat together butter and the two sugars until light and fluffy. Then gently beat in the egg, flour, bicarb and ginger. Fold in chocolate.
2) On a lined baking tray, blob teaspoons of the mixture. As these spread leave about 3cm between each biscuit. Bake for 10, until golden.
3) After baking, transfer straight away to a wire rack to harden. You’ll probably need something like a fish slice to move them as before they have hardened they are quite floppy.