Black Cocoa Ginger & Chocolate Shortbread Biscuits

A quick chocolate shortbread recipe with a fiery ginger bite!

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Black Cocoa Ginger & Chocolate Shortbread Biscuits .pdf

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Makes 12-15 medium sized biscuits

Ingredients;                    

320g plain flour

110g caster or granulated sugar

2 tbs black cocoa powder

2 tsp ground ginger

50g crystalised ginger pieces

50g mixed chocolate chips

250g cold vegetable spread or butter

You will also need; a little more flour to dust the worktop, a baking tray, a bowl, a rolling pin and cookie cutters

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Method

1.       Add all the ingredients except the vegan butter into a bowl and roughly mix together

2.       Add the vegan butter and use your finger tips to turn the mixture into a ‘breadcrumb’ consistency

3.       Use your hands to bring the dough together, be careful not to overwork the dough as this makes the shortbread have a more chewy texture

4.       Dust your worktop with flour and use a rolling pin to gently roll out your dough until it is 1-1.5cm thick

5.       Use the cookie cutters to make different shapes with the dough and place these on your baking tray.  Repeat until you have used all the dough

6.       Pre heat the oven to 160°c

7.       Put your baking tray of cookies in the fridge to chill for 15-20 minutes, this helps the cookies stay in the their shape

8.       Bake for 20-25 minutes at 160°c until the biscuits are firm to touch and are no longer wet underneath

9.       Leave to cool then eat and enjoy!