The youngest earned himself a treat last week as he tried hard at school so he chose to make biscuits. he had made them the week earlier and I had commented on how perfectly round they looked and that I think he cheated and nipped to the shops to buy some before he finished school. He was so proud of them and he wanted to make them at home with me.
We decided to tweak the recipe a little by adding in chocolate, ginger and egg and removing most of the sugar. So, basically we made our own recipe but we were still following his idea of actually making some biscuits.
Ginger Chocolate Butter Biscuits
Butter biscuits with a twist
- 250 grams Butter
- 3 1/2 Cups Flour
- 1 tbsp Baking powder
- 40 grams Caster Sugar
- 2 Eggs Or 1 large egg
- 100 grams Dark chocolate chips
- 40 grams Fresh ginger diced and chopped
- 1 tbsp Vanilla essence
Preheat the oven at 175c
Combine the butter with the caster sugar together until fluffy.
Add in the vanilla essence and egg/s. Mix together.
Next, mix in the baking powder and the flour. Add the flour a little at a time until it starts to form a dough like texture. You don't want it too dry so keep testing it. The mixture should be able to form a ball in your hands without it leaving a sticky residue
Add in the ginger and chocolate chips and fold them in.
Roll a walnut size piece of the dough in your hands.
Gently press together in the palm of your hands.
Line a baking tray with some grease proof paper.
Place the dough onto the paper and gently press down with the back of a fork.
Leave in the oven for 10-12 minutes, keeping an eye on them. Remove when slightly golden
These biscuits have just the right of crumbliness but melt in your mouth leaving a warm smooth taste from the chocolate and ginger.
Alternatively, If you don’t fancy making them with ginger or chocolate just skip them out. They taste just as good. We made a batch of butter biscuits and then added in the ginger and chocolate to the mixture so we had two lots of different biscuits.
This recipe made up about 25 biscuits.