Thursday, 11 January 2007
Ginger biscuits are one of the few baked things A likes. So now I'm in my post examing baking phase I decided to start with a variation on an old theme. These have crunch, but then smooth chocolate ganache inside. They make a very grown up ginger biscuit indeed.
1 (american) cup of flour
1 tsp baking powder
3 tbsp butter
3 tbsp sugar
2 tbsp golden syrup
3tsp ground ginger
Sift flour, sugar, baking powder, ground ginger. Rub butter in with you fingers until you have a fine crumb. Mix in the golden syrup to form a paste.
Roll out the paste as thinly as possible, and cut into cookies.
Bake until light golden at 170oc.
100ml double cream
100g chocolate (I used a 70% but any good quality chocolate, whether milk or white, would also be good)
Bring cream to the boil and pour over the finely chopped chocolate. Beat lightly with a whisk.
When cool spread one side of the cooled biscuits with ganache and sandwhich together. Dust with icing sugar or cocoa powder.