Chocolate Chip Ginger Nuts
2oz (50g) Dark Chocolate, in small pieces
1 or 2 tsps of Ground Ginger
4oz (110g) Self Raising Flour
1/2oz (15g) Cocoa
1tsp Bicarbonate of Soda
2oz (50g) Butter
1 1/2oz (40g) Sugar
2oz (50g) Golden Syrup
- Pre-heat the oven to 180C/350F (160C/320F for a fan oven)
- Mix together the flour, cocoa, ginger and bicarb, then rub in the butter
- Stir in the sugar and chocolate, then add the golden syrup
- Form the dough into ball, and divide it into 16, and roll each portion into a ball
- Line a baking tray with greaseproof paper
- Flatten each ball, and place on the baking tray with a little space around each one
- Bake for 15 to 20 minutes, until deep brown and crisp
Try adding some other spices, like ground cinnamon or cloves, for a more Christmasy biscuit
“A little too much chocolate is just about right”
