Valentines Chocolate Ginger Biscuits
I couldn’t let Valentines day pass without making a treat, not only for my partner but also the girls in work who always benefit from the goodies that I produce because we can’t eat them all. Here is a nice quick shortbread based biscuit recipe. The bitter chocolate and spicy ginger make a good combination. In fact they went so well together I thought I might make a truffle out of this combination also at some stage!
- 6 oz/170g Four
- 4 oz/113g Butter (soften but not melted)
- 2 oz/56g caster sugar
- 100g dark chocolate (70% cocoa)
- 25g crystalised ginger, finely chopped
- Preheat oven on bake (not fan bake) to 160 degrees centigrade and line a baking sheet with greaseproof paper.
- Sift flour into bowl.
- Add butter and rub into flour.
- Add sugar and keep rubbing ingredients together so it start to form bigger clumps.
- Before the dough comes together completely stir in the ginger pieces.
- Gently bring ingredients together to form dough. Do not over mix otherwise dough will become tough and biscuits will have a pastry texture instead of a shortbread texture..
- Put wrapped dough into fridge for 15 minutes before you roll it out.
- Roll dough out to 1 centimetre thick and cut our heat shapes.
- Place hearts on a baking tray lined with greaseproof paper and put in the fridge for another 15 minutes. This helps the dough settle and keep it’s form when baked.
- Bake for 15 minutes or until a very light golden on edges.
- Cool on a wire rack.
- Melt chocolate and decorate hearts either by dipping one side into the chocolate or pour the melted chocolate into a ‘sandwich bag’, cut a tiny piece from one corner of the bag and use as like an icing bag to decorate with squiggles.