“Mixing chocolate and a hint of ginger together,
creates an intriguing blend of flavours.”
~ Mary Berry
For this recipe, I bake a batch of chewy oat and ginger biscuits,
then crush them in a lined tray, chill and drizzle with rich dark chocolate.
Spicy ginger, rolled oats and soft brown sugar.
- 225g unsalted butter
- 100g golden syrup
- 150g plain flour
- 2 tsp baking powder
- 4 tsp ground ginger
- 200g soft brown sugar
- Grinding of sea salt
- 400g rolled oats
- 2 eggs, beaten
- 50g stem ginger, chopped
- Dark chocolate
Melt the butter and syrup,
add the beaten egg
and in with the stem ginger.
Stem ginger in a sweet syrup…yum!
Bake, cool, crush
then pack in a lined traybake tin.
- Preheat the oven to 180C/350F/Gas 4.
- Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly.
- Combine the flour, baking powder, spices, sugar, a grinding of sea salt and the rolled oats, then mix thoroughly.
- Pour in the melted butter and syrup and stir through, then stir in the beaten eggs and the stem ginger.
- Spoon in even, heaped teaspoons onto parchment- lined baking trays.
- Bake in the oven for 8-10 minutes.
- Remove from the oven, allow to cool on the tray, then transfer to a wire rack.
- Crush the biscuits and place them in a 20cm square tin lined with parchment paper, then chill in the fridge for 1-2 hours.
- Melt 6 squares of chocolate in the microwave until smooth and glossy.
- Drizzle over the biscuit base, allow the chocolate to set, then cut into 16 squares and return to the fridge.
Melt the chocolate,
drizzle over the biscuit base,
chill, then cut into squares.
The chocolate, oats and ginger work so well together.
Leftover biscuit crumbs…
sprinkle over ice-cream and drizzle more chocolate!