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Ingredients
- 125 g unsalted butter
- 2 tbsp black treacle
- 100 g stem ginger, diced small
- 125 g light soft brown sugar
- 75 g rolled oats
- 100 g plain flour
- 25 g cocoa
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1/2 tsp mixed spice
- 100 g dark chocolate, chopped into tiny chunks
Preparation
Step 1
Preheat the oven to 160C (fan-assisted 140C)/325F/gas mark 3. Melt the butter in a pan, remove from the heat and stir in the treacle, stem ginger, sugar and oats. Mix and sift the flour, cocoa, soda, ground ginger and mixed spice, stir this through, then stir in the chocolate. Roll into balls the size of an unshelled walnut and press these down a little on to a baking tray lined with nonstick baking paper, spaced 3-4cm apart.
Bake for about 20 minutes, until barely firm. Remove, leave for five minutes - they're quite fragile - then slide the paper with the biscuits on to a rack to firm up.