Ginger & Chocolate Shorties

I’ve been away at Farr festival this past weekend, and since returning to working life I have been filled with the bluest of blues. Even the thought of baking has failed to bring me out of the post-festival slumps. But then I made these biscuits, which were super simple and also really fun, and now I am back on the path to baking bliss. Gone are the party days of my youth, returned are the domesticated evenings of my mid 20’s. Hallelujah.

These little biscuits are chunky, studded with crystallised ginger chunks and dipped in melted dark chocolate. I even went to town and used a fork to pattern my chocolate, which was the most enjoyable part of the bake, I would recommend you make the extra effort.



200g plain flour

175 unsalted butter

pinch of salt

90g icing sugar

100g crystallised ginger

a splash of milk

125g dark chocolate (+70 % cocoa solids)

sprinkling of caster sugar

1. Line two trays with baking parchment, and preheat the oven to 180•C.

2. Cube the butter and place in a large mixing bowl. Add the icing sugar, there is no real need to sift her, and cream the butter and sugar together until light and fluffy.

3. Beat the flour in until well incorporated. At this point the biscuit dough will look a little shaggy and strange but worry not.

4. Chop the crystallised ginger into small chunks and add to the mixture. Add a splash of milk (approximately the same amount you would add to your typical white coffee) and mix in. Use your hands to bring the dough together into a smooth ball, then flatten slightly, wrap in cling film and leave to chill in the fridge for 20 minutes.

5. Once chilled, roll the biscuit dough out on a lightly floured surface. You want the biscuits to be quite thick so the chunks of ginger don’t poke out and burn, so I rolled mine out to be 10mm thick. I know they were 10mm thick because I used my adjustable josephjoseph rolling pin, which sorry for the advertising plug, but if you want evenly rolled pastry or dough is a godsend. I used a small cookie cutter to punch out the little shortbread rounds then transferred them to the baking trays. These biscuits spread slightly in the oven, so leave room for this.

6. Bake for 20 minutes, keeping an eye on the biscuits as they can colour quite quickly.

7. Whilst the biscuits cool, break the chocolate into smaller chunks and place in a heat proof-dish. Set a pan of water to boil and suspend the chocolate containing dish over this so the chocolate melts without coming into direct contact with high heat. Once melted dip the flat side of each biscuit into the melted chocolate so evenly covered, then place chocolate-side-up on some kind of cooling tray. Repeat for all the biscuits, being relatively quick so the chocolate doesn’t have time to set before the pattern stage.

8. Trace the prongs of a fork in a zig zag pattern over the back of the chocolate for extra pow.

9. Leave to cool until the chocolate has completely set. For me this took a couple of hours in the summer heat, but its worth having patience else the chocolate will just go everywhere. Once set, sprinkle generously with caster sugar.



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