Despite my (well-documented) love of baking cake, I don't attempt biscuits very often. Don't ask me why as I definitely enjoy eating them! I made these delicious biscuits back in Easter and adapted Jules' lovely Easter recipe to cater for those (ahem Dad) who don't like currants by doubling up the mixture and splitting it before adding the currants/ chocolate and ginger. These were so easy to do and I will definitely be making these again!
* 40 g butter, softened
* 25 g caster sugar (plus extra for dusting)
* 70 g plain flour
* Chopped ginger (I used stem ginger in syrup but I'm sure crystallized would work just as well)
* Chocolate chunks (I had run out of chocolate chips so I was forced to adapt!)
* 1 egg, beaten (to brush the biscuits with)
Beat together the butter and the sugar until fluffy.
Stir in the flour until it combines to form a soft dough.
Chop your chocolate and ginger into chunks then add to your dough to mix, Jules advises using a splash of milk if your dough isn't coming together very well but I used a splash of the ginger syrup instead which seemed to work as well!
Roll out the dough on a lightly floured surface until around 5mm thick.
I picked up these gorgeous Easter cutters in M&S on a special offer, aren't they just the cutest?! As there wasn't too much dough, I decided to go for chicks for this batch of biscuits.
Cut out your shapes and place them on a baking tray. (I lined mine with grease proof paper as it was all I had in the house...) Brush the biscuits with your beaten egg.
Dust your biscuits with caster sugar before baking them in the oven at 200°C/ 180°C.fan oven. Jules recommends 10 minutes but these were done in 5, I think our oven may have been a little too hot...
Enjoy with a large cup of tea!