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Chocolate-dipped ginger nuts recipe

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Crispy on the outside and soft in the middle, these ginger nut biscuits are perfect for dunking into your cuppa. Dipped in melted dark chocolate and topped with crystallised ginger, these won't last in the biscuit jar for long! See method

Makes 25
Takes 50 mins, plus chilling, cooling and setting
167 calories / serving
Freezable
Vegetarian

Ingredients

300g plain flour
30g oats
2 tsp bicarbonate of soda
1½ tbsp ground ginger
170g very soft butter
100g caster sugar
100g dark brown soft sugar
50g black treacle
1 medium egg, lightly beaten
5 balls stem ginger, finely chopped
60g Tesco Finest 75% dark chocolate, roughly chopped
3 tbsp crystallised ginger, finely chopped (optional)

Each serving contains

Energy
700kj
167kcal 8%
Fat
7g 10%
Saturates
4g 22%
Sugars
13g 14%
Salt
0.3g 4%

of the reference intake
Carbohydrate 23.2g Protein 1.9g Fibre 1g

Method

In a large bowl, whisk the flour, oats, bicarbonate of soda and ground ginger together until evenly combined.
Using an electric whisk, beat the butter and sugars together for 2-3 mins in a separate bowl until pale and fluffy. Beat in the treacle, egg and stem ginger until evenly combined, then whisk in the dry ingredients until you have a uniform dough. Roll into 25 even-sized balls (roughly 35g each), place in a single layer on a plate or baking tray lined with baking paper and chill in the fridge for 20 mins until starting to firm up.
Preheat the oven to gas 6, 200°C, fan 180°C. Line 2 large baking trays with baking paper.
Working in batches, place the dough balls 5cm apart on the prepared trays. Press down with your fingertips to create discs roughly 1cm thick and bake for 8-10 mins until golden around the edges and starting to crack on top. Cool on the tray for 5 mins before transferring to a wire rack to cool completely.
Melt the chocolate in a bowl set over a pan of gently simmering water. Dip half of each cooled cookie in the chocolate, then return to the wire rack and sprinkle with the crystallised ginger, if using, and leave at room temperature for 1-2 hrs or until the chocolate has set.
Store in an airtight container at room temperature for up to 1 week.

See more Biscuit recipes

Freezing and defrosting guidelines

The dough balls can be frozen in an airtight container for up to 3 months. Shape them into 1cm thick discs before freezing, then cook from frozen according to the recipe. For more tips on freezing and defrosting food, read our article Love Your Freezer.