I love ginger. I think it’s such a variable spice. It adds a gorgeous fragrant, warming note to curries and noodle bowls while providing a delicious-tasting background heat. However, although I more than appreciate the merits of ginger in savoury recipes, I think ginger really comes into its own when used in sweet dishes. What would an autumnal bonfire night be without thick slabs of sticky gingerbread that are topped with a creamy spreading of real butter? Or a rainy October afternoon stuck inside the house while you watch black and white old movies with a steaming hot cup of builder’s tea and a couple of gingernut biscuits lying at its side? Sheer bliss.
For all that I love a biscuit that’s solely flavoured with ginger, I think the spice is really elevated when paired with dark chocolate. There’s something about the spicy heat of the ginger being tempered by the creamy bitterness of dark chocolate that makes me appreciate the humble dark chocolate ginger biscuit. I’ve also added a little bit of lemon extract to the biscuit dough which helps to keep the flavour fresh and not too heavy. (You could use the zest of a lemon if you don’t have lemon extract.)
These dark chocolate gingers are crisp, buttery rounds of crumbly biscuit that are infused with the background heat of ginger and are generously slathered in a coating of thick, creamy dark chocolate. They’re very quick to make and are ideal for accompanying a cuppa on a rainy afternoon.
150g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
95g icing sugar
125g salted butter (or a non-dairy version)
1 tsp lemon extract
2 tbsps rice milk
1 tsp ground ginger
100g dark chocolate (for coating the biscuits)
Preheat your oven to 200C/180C Fan/400F/Gas mark 6.
Lay greaseproof paper out onto two baking trays.
Measure all of your ingredients into a plastic jug or mixing bowl and then mix it all together with an electric whisk. (If you want to make it by hand then just rub the butter into the dry ingredients before adding the liquid ingredients and mixing together.)
Add more rice milk if you feel the dough is too dry. (Gluten-free flour can be notoriously absorbent.)
Take small handfuls of biscuit dough and roll into a ball before flattening between your palms and placing them on the baking trays. Continue until the mix is all used up.
Bake the ginger biscuits in the oven until they are golden brown and then place them on a cooling rack to cool down.
Once cold, melt the dark chocolate and spread a thick layer over the top of the biscuits. Leave to cool until the chocolate has solidified and then serve.