Ginger & Chocolate Chip Crunchies

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Biscuit Recipe = Ginger & Chocolate Chip Crunchies - makes 16

Delicious crunchy biscuits, perfect with your afternoon cup of coffee!

2 oz (50g) dark chocolate, chopped into little chunks
1 slightly rounded teaspoon ground ginger
4 oz (110g) self-raising flour
½ oz (10g) cocoa
1 teaspoon bicarbonate of soda
2 oz (50g) butter
1½ oz (40g) golden granulated sugar
2 Tbsp golden syrup

Pre-heat the oven to gas mark 4, 350°F (180°C).

Line an 11 x 16 inch (28 x 40cm) baking tray with greaseproof paper.

Seive the self-raising flour, cocoa, ginger and bicarbonate of soda into a mixing bowl. Rub in the butter using your fingertips until it resembles breadcrumbs.

Stir in the sugar and chopped chocolate. Now add the golden syrup, then mix everything with a wooden spoon and finish off by squeezing the mixture into a ball with your hands.

Divide the mixture into 16 portions, and roll each one into a ball. Place on the lined baking sheet, spaced well apart as they will spread out quite a bit during cooking, flatten each one slightly, then bake on the centre shelf of the oven for 15-20 minutes, or until they have spread out and look ‘cracked’ on top. Cool on the baking tray for a few minutes then remove to a wire rack to cool completely.