Dark chocolate gingers

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Prep time:

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Serves: 24

By baiyu



  • 300g self-raising flour (or plain flour with 1 tsp baking powder and 1 tsp bicarb added)

  • 1 tbsp vegetable oil

  • 100g dark chocolate

  • 6 tbsp golden syrup

  • 100g dark brown sugar (demerara or muscovado)

  • 100g butter (or margarine)

  • 1.5 tsp powdered ginger


  1. Preheat oven to 180C.
  2. Mix dough together - it will seem a bit dry but does stick together nicely after a wee while. Roll into 20 to 24 balls and flatten slightly onto baking trays.
  3. Bake for 10-12 minutes until cooked but still slightly soft (they do crisp up a little as they cool).
  4. Cool on wire racks.
  5. Carefully melt the dark chocolate with the vegetable oil (the oil gets it to a more dippable consistency).
  6. Dip the biscuits so they are half covered in chocolate and leave to dry on a cling-film covered board (you could do the other half later if half isn't enough!).

Handy Hint

A lovely easy biscuit that looks a bit special. Great to take to someones house if you can bear sharing!

My toddler loves helping mix the dough.

If you are a coffee syrups fan then 1 tsp gingerbread syrup with 1 tsp powdered ginger is brilliant.

Additional Information

  • Egg Free

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • chocolate

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