I’m not even going to bother giving you a fancy story about this recipe. Basically, I was making something else and had leftover ginger so whipped this recipe up. I personally think ginger is underrated and I feel that this recipe does it justice. The recipe is meant to be crumbly and have the texture of a digestive biscuit, so don’t be alarmed if your dough doesn’t come together as easily as traditional biscuit recipes.
Prep Time: 10 Minutes
Cooking Time: 12 Minutes
Yield: 16 Biscuits
- 100 grams butter, softened
- 1/3 cup sugar
- 1 tablespoon of Maple Syrup
- 1 3/4 cup wholemeal self raising flour *
- 5cm of fresh ginger, grated
- Dash of Cinnamon
- 60 grams milk chocolate melts
- 1/2 tablespoon coconut oil
- Pre-heat oven to 180 degrees celsius
- Use an electric better or mix-master to cream butter, maple syrup and sugar until pale yellow
- Sift in flour and add grated ginger and cinnamon. Stir to combine.
- Use your hands to bring the mixture together and form dough.
- Roll mixture into 1/2 tablespoon sized balls and place evenly on a lined baking tray
- Use the palm of your hand to flatten the biscuits
- Cook biscuits for 12 minutes. Remove from oven and allow to cool on tray
- Melt chocolate and coconut oil together in a glass dish (you can melt the mixture over a boiling pot of water or in the microwave)
- Use a dessert sized spoon to drizzle the chocolate over the top of your biscuits
- Transfer to fridge to cool
Store at room temperature in an airtight container
* I used wholemeal self-raising flour as the texture is a little more coarse than traditional flour and I like the texture of it. You can always sub out for normal self-raising flour.