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Chocolate-dipped ginger nuts recipe
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Crispy on the outside and soft in the middle, these ginger nut biscuits are perfect for dunking into your cuppa. Dipped in melted dark chocolate and topped with crystallised ginger, these won't last in the biscuit jar for long! See method
Ingredients
- 300g plain flour
- 30g oats
- 2 tsp bicarbonate of soda
- 1½ tbsp ground ginger
- 170g very soft butter
- 100g caster sugar
- 100g dark brown soft sugar
- 50g black treacle
- 1 medium egg, lightly beaten
- 5 balls stem ginger, finely chopped
- 60g Tesco Finest 75% dark chocolate, roughly chopped
- 3 tbsp crystallised ginger, finely chopped (optional)
Each serving contains
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Energy
700kj
167kcal
8%
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Fat
7g
10%
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Saturates
4g
22%
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Sugars
13g
14%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 23.2g
Protein 1.9g
Fibre 1g
Method
- In a large bowl, whisk the flour, oats, bicarbonate of soda and ground ginger together until evenly combined.
- Using an electric whisk, beat the butter and sugars together for 2-3 mins in a separate bowl until pale and fluffy. Beat in the treacle, egg and stem ginger until evenly combined, then whisk in the dry ingredients until you have a uniform dough. Roll into 25 even-sized balls (roughly 35g each), place in a single layer on a plate or baking tray lined with baking paper and chill in the fridge for 20 mins until starting to firm up.
- Preheat the oven to gas 6, 200°C, fan 180°C. Line 2 large baking trays with baking paper.
- Working in batches, place the dough balls 5cm apart on the prepared trays. Press down with your fingertips to create discs roughly 1cm thick and bake for 8-10 mins until golden around the edges and starting to crack on top. Cool on the tray for 5 mins before transferring to a wire rack to cool completely.
- Melt the chocolate in a bowl set over a pan of gently simmering water. Dip half of each cooled cookie in the chocolate, then return to the wire rack and sprinkle with the crystallised ginger, if using, and leave at room temperature for 1-2 hrs or until the chocolate has set.
- Store in an airtight container at room temperature for up to 1 week.
See more Biscuit recipes
Freezing and defrosting guidelines
The dough balls can be frozen in an airtight container for up to 3 months. Shape them into 1cm thick discs before freezing, then cook from frozen according to the recipe. For more tips on freezing and defrosting food, read our article Love Your Freezer.