Ginger and Chocolate Cookies

These biscuits make a lovely gift and are also a welcome addition to a shared afternoon tea.  I accidentially discovered they are freezable too (don't ask).  Why not make some for a friend, teacher or just as a treat with a cuppa.

100g butter, softened

100g caster sugar

1 medium free range egg

50g chocolate, melted

175g plain flour

3 pieces preserved stem ginger, chopped

50g melted chocolate for decoration

Preheat the oven to 180⁰C/Gas Mark 4. Line 2 baking trays with non-stick baking paper.

Cream together the butter and sugar until light and fluffy, add the lightly beaten egg and melted chocolate.  Beat again until well combined. Gently but thoroughly fold in the flour and ginger pieces.

Place spoonfuls of the mixture onto the baking trays, leave space around them to allow for spreading. Press down each spoonful of mixture a little with a floured fork. Bake for 10-15 minutes until the biscuits are light brown. Cool on a wire rack.

Once the biscuits are completely cool, then decorate the biscuits by drizzling them with the melted chocolate.

Handy hint: These cookies can be frozen. Defrost them thoroughly and drizzle with the melted chocolate just before serving.

This recipe has been submitted for the Let's Make Christmas - Foodie Blogger Gift Swap organised by the most fabulous cookbook author and blogger Vanessa Kimbell.