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

Ingredients:

• 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

Method:

1. Pre-heat oven to 180 degrees celsius
2. Use an electric beater or mix-master to cream butter, maple syrup and sugar until pale yellow
3. Sift in flour and add grated ginger and cinnamon. Stir to combine.
4. Use your hands to bring the mixture together and form dough.
5. Roll mixture into 1/2 tablespoon sized balls and place evenly on a lined baking tray
6. Use the palm of your hand to flatten the biscuits
7. Cook biscuits for 12 minutes. Remove from oven and allow to cool on tray
8. 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)
9. Use a dessert sized spoon to drizzle the chocolate over the top of your biscuits
10. Transfer to fridge to cool

Tips:
Store at room temperature in an airtight container

Extra Info:
* 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.