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Friday, August 18, 2017

Baking with Honey IV: Ginger, honey and chocolate biscuits

A Delia recipe for ginger-chocolate biscuits caught my eye, but I ended up making the first one that came up on Google instead - this. It's quite similar to National Trust biscuits, but why not try something else instead... Since I haven't managed to find golden syrup or treacle here, I subbed honey, and so this ended up being another honey recipe.

225 g / 8 oz butter
100 g / 3½ oz golden syrup (used honey instead)
200g / 7 oz soft brown sugar
150g / 3½ oz flour
2 tsp baking powder
1 tsp sea salt flakes
4 tsp ground ginger
2 tsp ground cinnamon
400 g / 14 oz rolled oats
2 eggs, beaten
50 g / 1¾ oz stem ginger, chopped
115 g / 4 oz good quality dark chocolate

Heat the oven to 180C/350F/Gas 4. Line two baking trays with paper. Melt the butter and the golden syrup / honey in a pan over a low heat. Set aside to cool slightly. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix well. Pour in the melted butter and syrup/honey and stir until well combined. Then stir in the beaten eggs and the stem ginger.

Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely.

Melt the chocolate in a bowl suspended over a pan of barely simmering water. Dip the biscuits in the melted chocolate (or spread a bit on them with a knife/spoon), and place on a cooling rack until the chocolate has set.


These were nice. Not super special, but nice and gingery - anything with ginger, especially stem ginger, usually works for me... They are a soft, cakey kind of a biscuit - rock bun kind of texture. I did some with chocolate and some without - I thought we liked them both equally but the chocolate ones did disappear first...
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