T&F TEATIME
Dark i i
80
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YOU WILL NEED:
4. Add half of the flour/spice mixture
100g plain flour 15g (2 level tablespoons) cocoa powder ½ teaspoon baking powder 50g caster sugar 1/2 teaspoon ground nutmeg (optional) 2 level teaspoons ground cinnamon 2 level teaspoons ground ginger 75g dark chocolate chips 60g butter 1 tablespoon golden syrup zest of one orange
to the creamed butter mixture and mix well until a loose dough is formed. Add the rest of the flour/ spice mixture a little at a time until the mixture forms into a dough. Knead it well and chill it for 15 minutes. 5. Roll the dough out onto a
sheet of greaseproof paper or onto a lightly floured surface until it is about 4mm thick.
These lightly spiced, aromatic bittersweet biscuits are delicious, yet easy to make, while the lovely Christmassy scent they give o when being cooked invokes fond memories of many a happy Christmas past.
1. Line a baking tray with non-stick
6. Use a biscuit cutter to cut the dough
paper and preheat the oven to 165°C.
into shapes. We used a 5.5cm round one and the yield was some15 biscuits.
Preparation / cooking time: 30 minutes Makes 12-15
ISSUE 125 DECEMBER 2019
2. Sift the flour, baking powder,
cocoa, nutmeg, cinnamon and ginger together, and mix well.
7. Bake the biscuits on the top shelf of the
3. Cream the butter and sugar
8. Remove the tray from the oven,
together in a separate bowl until light and fluffy. Beat in the golden syrup, then add the orange zest and chocolate chips and mix well.
and allow the biscuits to cool for 10 minutes before transferring them to a wire rack to cool completely. They will firm up once completely cool.
preheated oven for around 15 minutes.