With melt in the mouth chocolate and a wave of warmth from double ginger, you'll enjoy every mouthful of these scrumptious chewy biscuits. Another beauty of this recipe is that the biscuit dough can be preserved in the freezer for up to a month, so you can have a chocolatey kick ready to bake whenever you need it!

Makes about: 14

Prep: 15 mins

Cook: 15 mins

Nutrition, per serving: 266 calories; 13g fat; 8g sat fat; 36g carbs


What you will need


150g/5oz butter, softened

• 100g/31⁄2 oz soft brown sugar

• 4tbsp golden syrup

• 225g/8oz plain flour, sieved

• 1tsp bicarbonate of soda

• 25g/1oz dark chocolate cocoa powder, sieved

• About 1-2tsp milk (optional)

• 4 balls of stem ginger, finely chopped

• 2 x 100g bar of 70 per cent chocolate with ginger, chopped into fine chunks

You will also need a couple of baking sheets, lined with baking parchment.


Method


Step 1

With a food mixer, beat together sugar, syrup and butter, until texture is light and fluffy. This should take approximately 6 minutes.


Step 2

Combine bicarbonate of soda, flour and cocoa and beat until a dough starts to form (Tip: if the mixture isn't forming easily, trickle in a tiny amount of milk). Add chocolate and ginger, and mix until combined. Once formed, wrap your dough in clingfilm and leave to rest in the fridge for 20 minutes to allow firming.

Preheat oven to gas mark 4/180°C (160°C in a fan oven).


Step 3

For even sized biscuits, weigh 40g of dough for each and roll into balls, then press gently to flaten slightly (remember they will expand).


Place onto baking sheets, leaving plenty of space between each biscuit.


Bake for approximately 15 minutes. Tops will begin to crack when biscuits are done (but be careful the edges don't burn!).


Allow to cool on a wire rack.


Enjoy!

If you try this recipe for yourself, be sure to share your photos with us over on our social media platforms. We'll be getting in The Great British Bake Off spirit over the next few months, so watch this space for more baking inspiration.