We’ve been flat out making biscuits in our house lately. Nothing beats a homemade biscuit and a strong cup tea when you get a minute to sit down. These little beauties couldn’t be easier to make. Get the kids involved and let them add treats like chocolate chips or sprinkles. These biscuits are so versatile that you can add almost anything, sweet. We made some with a ginger and dark chocolate twist. Normally the kids wouldn’t touch dark chocolate let alone ginger but they loved these. We bought the dark chocolate ginger in a health food shop. If you can’t find them then use crystallized stem ginger and dark chocolate pieces. By the way, you can buy pre cut baking paper. When I found this out it blew my mind. It’s the small things that matter.
1 block of softened unsalted butter (245g)
200g light brown sugar
400g Plain flour
100g chopped dark chocolate stem ginger
1 tsp ground ginger
1 tsp mixed spice
Allow the butter to soften at room temperature. Using a stand mixer with the whisk attachment cream the butter and sugar together by mixing on high speed until the mix has a smooth like consistency. Now sieve in the flour, dark chocolate ginger pieces and spices until you have dough. Roll dough onto cling film into a sausage shape and chill in fridge for 20 minutes. Pre-heat oven to 130C. Slice biscuit dough into coins and place on some baking paper and cook for 13 minutes. Allow biscuits to cool on a wire rack. You can eat these straight away if you want or you can add decorations like melted chocolate.