Oaty Ginger Chocolate Biscuits
Ginger in biscuit form is one of my favourites. Last month I made a batch of Delia’s crystallised ginger oat biscuits for a MacMillan coffee morning. It was the first time I’d made ginger biscuits with oats and they were so good I was hard pressed to hand the batch over. Those chunks of chewy flavoursome crystallised ginger raised them to something above a humble oat biscuit and gave a certain air of sophistication. Whatever the reason, I was determined to make a batch for ourselves as soon as possible.
One of the Seed & Bean bars I was sent recently was Just Ginger, a 58% dark chocolate bar flavoured with ginger. It had quite a strong flavour which both CT and I really liked, but I thought I’d try not to demolish the bar immediately and use some of it in these biscuits instead of the crystallised ginger. The chocolate was a strange mix of smooth and grainy, which made for a particularly interesting but not unwelcome texture. Left on the tongue to melt, warmth slowly seeps through the mouth and down the back of the throat and lasts for some time after the chocolate has disappeared. This is yet another dark chocolate bar which gets a big thumbs up from me.
Second time around, I changed Delia’s recipe even more considerably than I did originally, both in quantities used and ingredients. I thought it would be interesting to add lemongrass extract to the mix so used 1 drop of my Holy Lama extract hoping it would give a subtle not, but not be too prominant. It worked perfectly. Annoyingly, I slightly overcooked these, so instead of crisp on the outside and chewy in the middle, they were chewier than I would have liked. Luckily, they were still delicious and unsurprisingly the chocolate substation worked very well. Warming, chewy and flavoursome these make excellent autumnal comfort food. Next time and there will be a next time, I will try them with both chocolate and crystallised ginger and make sure I don’t over bake.
Ginger Chocolate Oaty Biscuts
- 120 g salted butter
- 1 scant tbsp golden syrup
- 75 g demerara sugar
- 1 drop lemongrass extract (optional)
- 120 g wholemeal spelt flour
- 1/2 tsp baking powder
- 120 g rolled oats
- 45 g dark ginger chocolate – chopped
- Melt the butter and syrup in a large pan over gentle heat.
- Remove from the heat, add the sugar and stir.
- Add the oats, sift in the flour and baking powder and stir again until just mixed, then stir in the chocolate.
- Place heaped teaspoons of the mixture well apart onto a large lined baking tray and press down with the back of the spoon to flatten slightly.
- Bake at 180℃ for about 12-15 minutes when the tops should be golden, but not overly brown. Allow to cool on the tray for a few minutes, then transfer onto a wire rack to cool completely.
Comfort food is the theme for this month’s Biscuit Barrel over at I’d Much Rather Bake Than … It’s hard to find a biscuit more comforting than an oaty ginger one, so I am sharing these with Laura.
As these make ideal biscuits for these cool autumnal days and can be made with the kids when it’s wet and miserable outside, I am sending them off to Vanesther at Bangers & Mash for #FamilyFoodies this month where the theme is cooking with kids.