We all have our favourite biscuits, those ones that are just perfect for dunking into a cuppa. Today I will be mostly dunking Chocolate Gingernuts.
The biscuit recipe is from Fig Jam and Lime Cordial with one change to the ingredients: I used golden syrup instead of molasses. Once you have the dough made, form it into two long oblong sticks, wrap in cling film before refrigerating for a few hours.
Cut the biscuits (1cm thick) and place on a baking tray lined with greaseproof paper. Bake at 150 Fan for 15 mins.
Dipping in chocolate might be optional for some. But at this stage you know me well enough to expect the next step.
Temper some of your favourite chocolate and dip the cooled biscuits half way/three-quarters way/fully into the chocolate. You see I showed some restraint here … only half dipped them. But I would have preferred dark chocolate. I will have a cross word with myself later about that!