Well, I’ve got a chance to try Claire Clark‘s chocolate-dipped gingernuts. But probably not at the right season. It should be for autumn winter to warm up one’s heart and soul but summer forces the melting of chocolate. Never mind! A piece straight from the fridge is soul comforting too. I had some biscuits without dipping into the chocolate. So, enjoyed them both ways.
230g softened butter
90g soft dark brown sugar
1 medium egg
85g black treacle
250g plain flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp grated nutmeg
1 tsp ground cinnamon
150g tempered dark chocolate for dipping
Cream the butter and sugar. Don’t over mix.
Beat in the egg and then the treacle
Sift the dry ingredients 3 times
Add them to the butter and sugar mixture and gently fold them in to make a dough
Turn the dough out on to a piece of parchment paper and , with lightly floured hands, flatten to approximately 1cm thick. Wrap in cling film and chill for at least 2 hours.
Preheat the oven to 170C. Roll the dough out on a floured work surface to 5mm thick. Cut into square of 4cmx4cm.
Really leave ample space between, 2.5cm, else cookies will stick together
Bake for 20 minutes. Leave them in the oven for a more crunchy finish.
Dip the cookies into tempered chocolate Let cool and it can be kept for weeks.