São Tomé 72% chocolate ginger snaps

Serves: 20

Prep time: 30 mins

Cook time: 1 HR, PLUS COOLING

Total time: 1:30 HR, PLUS CHILLING AND COOLING

Dietary: contains dairy

Meal type:

Misc:

Occasion: afternoon tea

Author: dghchocolatier

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Ingredients

  • 250g Plain Flour
  • ½ tsp bicarbonate of soda
  • 2 tbsp ground ginger
  • 1 tsp ground allspice
  • 80g soft brown sugar
  • 100g butter, diced soft
  • 100g golden syrup
  • 175g stem ginger finely chopped, plus 1-2 tbsp syrup from the jar or water
  • 200g dark São Tomé 72% tempered chocolate, for decoration
  • 50g crystallised ginger finely chopped, for decoration

Method

Sift the flour, bicarbonate of soda, ginger and allspice into a large mixing bowl with a pinch of salt.

Stir in the sugar; rub in the butter to create a breadcrumb-like mix.

Add the golden syrup, the chopped stem ginger and just enough of the ginger syrup to bring the dough together into a ball, Wrap and chill for 1-2 hours in the fridge.

Preheat the oven to 180°C, fan 160°C.

Line 2 trays with baking paper.

Roll out the biscuit dough on a floured surface to about 1cm thick, then use a 6cm round cutter to cut out the biscuits.

Transfer onto the trays, spaced slightly apart, and bake until golden-brown about 25 mins.

Leave on the trays for 15 minutes to firm up, before transferring to a cooling rack.

Melt the chocolate in a small heatproof bowl over a pan of gently simmering water, stirring occasionally, until glossy. dont let it go above 30°C

Dip the biscuits a third of the way into the chocolate, and let the excess drip off before placing on a tray lined with baking parchment. Sprinkle the chopped ginger over the chocolate side and leave to set.

Enjoy