Post by Sylvia on Jul 26, 2008 18:19:38 GMT -6
These are strongly flavoured little shortbread biscuits. Have them with a good cup of coffee.
Preheat oven to 180oC/350oF
5 oz plain flour
1 oz rice flour
4-1/2 oz softened butter
1 oz light brown sugar
3 oz chopped crystallised ginger
3 oz chopped dark chocolate
Put all the ingredients except the chocolate in a food processor and whiz to combine.
Roll the dough into balls (size of large cherry tomatoes) and place on a baking tray. Using a wet fork, flatten each biscuit slightly then cook for 8-12 minutes until golden and firm. Carefully remove from the tray and cool on a wire rack.
Melt the chocolate gently in a warm oven, microwave or in a bowl over simmering water. Allow to cool slightly then using a pastry brush spread the cooked biscuits with the melted chocolate. Or dip the biscuits into the melted chocolate. Allow to set on greaseproof paper.
Sylvia446
Preheat oven to 180oC/350oF
5 oz plain flour
1 oz rice flour
4-1/2 oz softened butter
1 oz light brown sugar
3 oz chopped crystallised ginger
3 oz chopped dark chocolate
Put all the ingredients except the chocolate in a food processor and whiz to combine.
Roll the dough into balls (size of large cherry tomatoes) and place on a baking tray. Using a wet fork, flatten each biscuit slightly then cook for 8-12 minutes until golden and firm. Carefully remove from the tray and cool on a wire rack.
Melt the chocolate gently in a warm oven, microwave or in a bowl over simmering water. Allow to cool slightly then using a pastry brush spread the cooked biscuits with the melted chocolate. Or dip the biscuits into the melted chocolate. Allow to set on greaseproof paper.
Sylvia446