About this recipe:These ginger biscuits and crunchy on the outside and chewy on the inside. I like to finish them off with dark orange chocolate but you can use caster sugar if you prefer. Alternatively, they taste great on their own. Dip into a cup of tea or coffee to satisfy your sugar cravings! Depending on what size biscuits you prefer, this can make anything up to 24 biscuits.
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Method Prep:15min › Cook:12min › Ready in:27min
Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
Bring together the flour, ginger, cinnamon, salt and baking powder in a bowl, ready for the wet ingredients to be incorporated later.
Cream together the sugar and butter in a separate bowl to the dry ingredients, until a smooth consistency is reached. Add the egg, water and black treacle. Mix until all of the ingredients are well incorporated.
Add the dry ingredients gradually to the butter mixture, and mix until all the ingredients are incorporated - the mixture should be dry enough to handle, but it will be slightly wetter than other biscuit doughs because of the treacle. Add a little more flour if the mixture is not dry enough to handle without sticking.
Roll into balls just smaller than ping-pong balls, and flatten slightly. Place on prepared tray.
Bake biscuits for 10 to 12 minutes. It's important to keep an eye on them as due to the dark colour, they can overcook very quickly and it can be difficult to tell when they are ready. Biscuits should have a crunchy top, but still maintain some softness. Remove biscuits from oven and let cool on a wire rack.
Melt the chocolate in a double boiler or in the microwave using 20 second intervals until it's runny enough to drip from a spoon. Drizzle the chocolate over the cooled biscuits and set aside till the chocolate sets.