Chocolate Chip Ginger Nuts
I don't know who invented the expression 'that takes the biscuit', but home-made ginger nuts are, I think, precisely what that expression is trying to convey. Then if you add some cocoa and chunks of chocolate too – well, enough said.
|2 oz (50 g) dark chocolate (75% cocoa solids), chopped into little chunks|
|1 slightly rounded teaspoon ground ginger|
|4 oz (110 g) self-raising flour|
|½ oz (10 g) cocoa|
|1 level teaspoon bicarbonate of soda|
|2 oz (50 g) butter, cut into cubes|
|1½ oz (40 g) golden granulated sugar|
|2 oz (50 g) golden syrup (about 2 tablespoons)|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will also need a large baking sheet with a liner.|
This recipe is taken from Delia's Chocolate Collection and Delia's Vegetarian Collection
Begin this by sifting the self-raising flour, cocoa, ginger and bicarbonate of soda into a mixing bowl.
Then, using your fingertips, rub in the butter until the mixture resembles breadcrumbs and next stir in the sugar and chopped chocolate.
Now add the golden syrup, then mix everything with a wooden spoon and finish off by squeezing the mixture together with your hands. After that, divide the mixture into 16, and roll each portion into a ball.
Place on the lined baking sheet, very well spaced out as they will spread out quite a bit during cooking, flatten each one slightly, then bake on the centre shelf for 15-20 minutes, or until they have spread out and turned cracked and craggy.
Cool on the baking tray for a few minutes then, using a palette knife, remove to a wire rack to cool completely.
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