I love, love, love ginger, sweet or savoury. So when I saw this recipe in the November Country Living magazine I had to give it a bash. I followed the recipe to the letter but the first batch weren’t gingery enough so I upped it as per my recipe below for the second. If you’re not as keen you could drop it down a bit (three lumps not four maybe).
I have stated to use silicone liner in my recipe, the magazine did advise to grease a baking sheet but when I tried that the mixture melted and formed very odd biscuits. I also cooked them slightly longer to get a better crunch but it depends if you like soft cookie type biscuits or a snap!
Anyhoo, I parcelled them up as little presents and they did look rather sweet. They’ll join my list of recipes for my Christmas hampers this year. One recipient said “they taste like angels breath and are too good for the children” – I’ll take that!
Stem ginger and chocolate chip biscuits
125g butter, softened
55g caster sugar
85g light muscovado sugar
1 medium egg, beaten
1tsp vanilla extract
125g plain flour
1 1/2 tsp ground ginger
1/4 tsp bicarbonate of soda
4 balls of stem ginger, chopped
100g plain chocolate chips
1. Heat the oven to 190 C (or fan oven to 170 C).
2. Whisk the butter and sugars together with an electric whisk until it is fluffy and lightened in colour.
3. Beat in the egg and add the vanilla extract.
4. Sift the flour, ground ginger and bicarbonate of soda into the mixture and fold in.
5. Fold in the stem ginger and chocolate chips.
6. Put teaspoons of the mixture onto a silicone liner on a baking sheet leaving plenty of space for the biscuits to spread out.
7. Bake for 8-10 minutes until golden or a little longer if you’d like a snap!
8. Leave to cool slightly on the sheet and then transfer to a cooling rack.
9. They will keep in an airtight container for a week – although ours didn’t last a day!