Ginger and Chocolate Chewies
One of the combinations I love is chocolate and ginger, they just seem to go together really well. Combine that with a chewy biscuit and you’ve got a winner.
To be honest, the dough started out destined to be gingerbread men but when I looked in the cupboard I didn’t have the colours I wanted for decorating them so it ended up becoming these instead. I decided to coat half the biscuits with chocolate and leave some plain, both worked well but I preferred the chocolate ones. They seemed to be more of a treat so maybe an idea for a Christmas present?
I much prefer a chewy biscuit to a crunchy one and these are deliciously so, with a firm outside and a soft middle. Rich reliably informs me that they dunk very well in a cuppa too, I wouldn’t know because I’m not a dunker. There’s nothing worse than getting to the bottom of your drink to find a sludgy pile of biscuit crumbs!
Oh, these need to be spread out well on the baking tray, they grow at an alarming rate. I’m afraid I was in a rush and did the typical ‘Oh, they’ll be alright…’. They weren’t and I ended up cutting them apart so some of my biscuits ended up with straight edges!
Ginger and Chocolate Chewies
350g plain flour (you may need more though so don’t put it away!)
1 tsp bicarbonate of soda
2 tsp ground ginger (they aren’t overly gingery so you could add more if you wanted to)
100g butter, chilled
175g light brown sugar
1 large egg
4 tbsp golden syrup
100 g plain chocolate (for coating)
Sift the flour, bicarbonate of soda and ginger into a bowl. Rub in the butter until it resembles fine breadcrumbs and then stir in the sugar.
Whisk the egg and golden syrup together and add to the flour mix. It may be easier to use your hands at this point. If you think it’s too sticky then keep sprinkling on a little more flour at a time and kneading it in until you have a smooth, easy to work dough.
Wrap in clingfilm and chill for at least 30 minutes.
Preheat the oven to 190oC and line two baking trays.
Lightly flour the surface and roll out the dough to a 4mm thickness. Cut out your desired shape and place on the baking trays with room to spread.
Bake for 12-15 minutes until golden. Leave to cool slightly on the trays and then place on a cooling rack until cold.
Melt the chocolate and spread over half of each biscuit using a teaspoon. Place back on the rack until the chocolate has set.
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