Our recipes are created by award-winning chefs and nutritionists.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Nothing is as lovely as a homemade edible gift. Try making a batch of these dark, decadent chocolate cookies filled with creamy pecans and sticky stem ginger - perfect for any special occasion. See method
of the reference intake
Freezing and defrosting guidelines
All biscuits are perfect for freezing - you can even freeze the dough and bake your biscuits fresh. Cookie dough makes a lovely gift too. Package your biscuits carefully when they are completely cold and always freeze them on the same day you bake them, they can be frozen for up to 2 months. Or they can be kept in an airtight container for up to a week. After a week they will not be as crisp and the flavour and overall texture won’t be as good, but they are still edible for a day or two.
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
See more Baking recipes