Chocolate Chip Ginger Nuts

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

1. Pre-heat the oven to 180C/350F (160C/320F for a fan oven)
2. Mix together the flour, cocoa, ginger and bicarb, then rub in the butter
3. Stir in the sugar and chocolate, then add the golden syrup
4. Form the dough into ball, and divide it into 16, and roll each portion into a ball
5. Line a baking tray with greaseproof paper
6. Flatten each ball, and place on the baking tray with a little space around each one
7. 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”

Raisin Fudge

Raisin Fudge

3oz (85g) Butter

4oz (110g) Dark Chocolate

1oz (30g) Icing Sugar

3oz (85g) Walnuts, chopped

2oz (50g) Raisins

2 1/2tbsp Condensed Milk

Few drops of Vanilla Essence

1 Egg, beaten

1. Line a shallow tin with greaseproof paper
2. Melt the butter and chocolate in a bowl over simmering water
3. Once melted, remove the bowl from heat, and add all other ingredients
4. Beat well, then smooth the mixture into the tin and leave covered to set overnight
5. When set, cut into squares

Try using a shaped cutter, covering them in cling-film, and wrapping them in decorative paper as a gift

“Families are like fudge – mostly sweet with a few nuts”