Dark Chocolate and Stem Ginger Biscuits

Makes about 25 biscuits / Vegetarian

These are gorgeous, intensely flavored little shortbread biscuits. Serve them with coffee or pop them into a bag and tie it up with a ribbon for a perfect present.


  • 150g (5oz) plain flour
  • 25g (1oz) rice flour (if you do not have rice flour, use 175g (6oz) plain flour, although the rice flour gives a lovely crumbly texture)
  • 125g (41/2oz) butter, softened
  • 50g (2oz) light brown sugar
  • 75g (3oz) crystallized ginger, finely chopped
  • 75g (3oz) dark chocolate, chopped


  1. Preheat the oven to 180°C (350°F), Gas mark 4. Place the flours, butter, sugar, and ginger in a food processor and whiz to combine – if you do not have a food processor, cream the butter and add in the other ingredients, mixing with a wooden spoon until they form dough.
  2. Roll the dough into balls the size of large cherry tomatoes and place on a baking tray (no need to grease or line). Using a wet fork, flatten each one slightly and cook in the preheated oven for 8–12 minutes, or until golden and firm.
  3. Remove carefully from the tray and cool on a wire rack.
  4. Melt the chocolate gently in a warm oven, a microwave or in a bowl sitting over a saucepan of simmering water. Allow to cool slightly, then use a pastry brush or a butter knife to spread the cooked biscuits with the melted chocolate or dip the top of the biscuits into the melted chocolate and allow the chocolate to cool and set.