Ginger and chocolate biscuits are shortbread biscuits whose dough is enriched with fresh ginger and chocolate chips. Here is our recipe.
The intense flavor of ginger is the star of many holiday cookies but the recipe that we propose today is a ever green, perfect for any time of the year. The ginger and chocolate biscuits indeed, prepared with the fresh gingerhave an intense and fresh flavour.
Great for Breakfast but ideal to accompany tea, they are very simple to prepare, like all biscuits after all, e they keep for a long time. Of course, you can also start from your own biscuit recipe and take advantage of this lucky combination of flavours: the result will still be amazing.
How to prepare the recipe for ginger and chocolate biscuits
Combine the sugar, flour, baking powder and peeled and grated ginger with a fine grater in a bowl.
Add the very cold butter and start to mix with the tipof the fingers until you get a crumbled mixture, then add the eggs and the chocolate chips, finishing kneading.
Cover the bowl with cling film and place the dough a cool down in the refrigerator for 2 hours.
Then take portions of dough about the size of a walnut and, after giving them a spherical shape, flatten them on a baking sheet lined with parchment paper. The ideal thickness is about half a centimeter.
Bake the biscuits a 180°C for 15 minutes then let them cool completely before removing them from the pan.
If you prefer the classic ginger biscuit recipe, then we suggest you go for gingerbread!
The ginger and chocolate biscuits are kept in a tin box for a week.
Sign up for the Primo Chef newsletter to find out about new recipes, advice and news. Before anyone else.