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Valentines Chocolate Ginger Biscuits

 

choc-ginger-shortbread

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!

Ingredients

  • 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

Method

  1. Preheat oven on bake (not fan bake) to 160 degrees centigrade and line a baking sheet with greaseproof paper.
  2. Sift flour into bowl.
  3. Add butter and rub into flour.
  4. Add sugar and keep rubbing ingredients together so it start to form bigger clumps.
  5. Before the dough comes together completely stir in the ginger pieces.
  6. 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..
  7. Put wrapped dough into fridge for 15 minutes before you roll it out.
  8. Roll dough out to 1 centimetre thick and cut our heat shapes.
  9. 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.
  10. Bake for 15 minutes or until a very light golden on edges.
  11. Cool on a wire rack.
  12. 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. 
One Comment Post a comment
  1. Gute Arbeit hier! Gute Inhalte.

    March 7, 2009

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