It feels like I've not baked for a long time so it was really good to get back into the kitchen and bake something. Last month was hectic and I do apologise for the lack of posts here and will try to post more frequently this month. As I'm hosting AlphaBakes this month, I thought I'd better get stuck in and make something before the end of the month. The letter this month is G which immediately made me think of ginger which I actually hate. However, almost everyone I know loves ginger so I knew there would not be a lack of taste testers for the recipe.
I chose a recipe from Jo Wheatley's A Passion for Baking. She quizzed her team of biscuit tasters to find out which flavour they preferred and the response was ginger. I didn't know this but Jo doesn't like ginger either! I have to say I did taste one and it really was very good although it was very gingery! The biscuits are crunchy on the outside with a strong taste of crystallised ginger. I loved the chocolate bit on top!
As mentioned I'm entering this to AlphaBakes which I co-host with Caroline from Caroline Makes. The letter this month is G for ginger.
I'm also entering them to Feel Good Food hosted by Victoria at A Kick at The Pantry Door as the ingredient this month is ginger.
the chocolate square did not melt into the cookie as I thought but remained whole and utterly delicious when you bite into it.
Recipe reproduced with permission from the author Jo Wheatley. Taken from her book A Passion for Baking page 186
90g unsalted butter
110g demerara sugar
40g light muscovado sugar
250g plain flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon flavourless oil (sunflower or groundnut) *
75g crystallised ginger, chopped
10 squares of dark or white chocolate
* I found my dough to be quite crumbly so I added an egg which worked well. Jo says that there was a typo in the book and the quantity of oil should be increased - I'll update once I know the correct amount.
- Preheat the oven to 180C.
- Cream the butter with the sugars until lights and fluffy.
- Sift the flour, ground ginger and cinnamon into the bowl and mix again.
- Add oil and ginger and process until combined.
- Add an egg or more oil until you get a smooth dough.
- Scoop a small mound of dough into your hand and roll into a ball.
- Place on a lined baking tray and flatten slightly with the palm of your hand.
- Repeat with the remaining dough.
- Cut each chocolate square in half and push one piece into the top of each biscuit.
- Bake for 15-17 minutes until golden brown and firm.
- Cool on the baking trays.