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Soft Spicy Ginger Biscuits - Recipe


Soft spiced biscuits cut into Valentines hearts
topped with homemade raw plain chocolate and pink raspberry chocolate.

Ginger Sweethearts

These spicy ginger biscuits are very soft, sweet and full of flavour. They are easy to make and can be cut into fun shapes - here we have chosen romantic love hearts.

Ingredients:

- 200g Plain Brown Flour
- 75g Barley Flour
- 160g Xylitol
- 125g soft unsalted butter
- 1 Dessert Spoon Ground Ginger
- 1 Tsp Bicarbonate of Soda
- ½ tsp Ground Cloves
- 1 level tsp Ground Cinnamon
- ¼ teaspoon salt
- 1 egg
- 4 Tbsp Black Molasses
- 1 tablespoon water

How To Make Soft Ginger Biscuits

1) Preheat the oven to 180° and prepare a large tray with baking paper.

2) Sift the flour, ground spices, bicarbonate of soda and salt together in a bowl.

3) In a different bowl, beat the butter and sugar (xylitol) until light and fluffy. Add sugar, the molasses and water. When the mixture is even, stir in the flour mixture bit by bit. You will eventually have a thick and sticky dough.

4) To make the biscuit shapes, roll a small handful of dough in the palm of your hand and press down onto the baking paper.
- TIP 1: Have a bowl of warm water nearby to rinse hands and assist in rolling.
- TIP 2: Leave about 2cm between each ball. These biscuits expand as they cook.

5) Bake in the oven for 10 minutes.
- TIP 1: The biscuit will be very soft when they come out. Leave them on the tray until they have cooled and hardened.
- TIP 2: If you want to make shaped biscuits, it is advisable to cut out after they have been baked. The biscuits are soft enough for this. If you cut out the shapes before they are baked, they may lose shape as they spread out in the oven.

This recipe makes 8-12 biscuits.

Chocolate Topping

The coating of chocolate is homemade raw dark chocolate. To make raw chocolate, all you need is:

- Raw Cacao Butter (Choc Chick)
- Raw Cacao Powder (Choc Chick)
- A sweetener (either Sweet Freedom Syrup, Maple Syrup or Xylitol)

The pink chocolate drizzle was made using equal parts cacao butter and Freeze Dried Raspberry Powder. Gently melt the cacao. Whilst the cacao melts, sift the raspberry powder to remove seeds. Add the powder to the cacao and leave to cool for 15 minutes before applying to your biscuits.

For full instructions on raw chocolate making, follow this link for the raw chocolate recipe...


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