2014-04-02
Ginger and Chocolate Oat Biscuits
Ingredients
- 125 gms wholemeal flour
- 125 gms medium oatmeal
- 75 gms brown sugar
- ½ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tsp baking powder
- 125 gms cold unsalted butter, cut into small cubes
- 3 balls stem ginger, finely chopped
- 20-30 mls milk
- 200 gms dark chocolate broken into small pieces
- Servings : 20-25 biscuits
- Prep Time : 40 mins
- Cooking Time : 10 mins
- Temperature : 180ºC
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Method
- Put the flour, oatmeal, sugar, ginger, salt and baking powder into a food processor and pulse.
- Add the butter and pulse again until the mixture resembles fine breadcrumbs.
- Add the stem ginger and with the processor running, trickle in just enough milk (no more than 30ml) to bring the mixture together.
- Lightly dust a work surface with flour and tip the dough out onto it and knead into a ball. Press into a flat disc, wrap in clingfilm and chill for 30 minutes.
- Cut the dough in half. Dust one half with flour and roll out to 3-4 mm thickness, dusting regularly with flour to stop it sticking and pinching together if it splits. Cut out with a 7.5 cm cutter.
- Place into a preheated oven at 180ºC and cook for 10 minutes, until golden brown at the edges. Remove from the oven and allow to cool.
- Melt the chocolate in a basin over a pan of simmering water.
- Dip one half of each biscuit into the mixture and leave to set on greaseproof paper.
My mum is an amazing baker and often sends me new recipes and she thought I would like these as they are slightly healthy with the brown flour and oatmeal and slightly naughty with the dark chocolate!
Recipe Category: Bits & Bobs
