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With Valentines Day over and done with and the romantic season drawing to a close, a few of you may be breathing a sigh of relief. However, the last offering in our ‘Tried and Tested’ series, (the series, initially intended for much-needed Valentines Day aid,) has saved a special recipe for the fall out, for those sharing with friends or chilling on a ‘sofa Sunday.’ The crumbly creation, though falling under the thematic heart-shaped umbrella, will lure the even most pragmatic cook with simple, biscuity goodness.

Heart Warming, Cosy Cookies

Ginger biscuits, with Dark Chocolate and Rasberry Garnish. Sprinkled with Icing Sugar

Ginger biscuits, with Dark Chocolate and Raspberry garnish. Sprinkled with Icing Sugar

To feast on these cutesy cookies, you will require;

Ingredients Equipment
*Fresh Ginger Baking Paper
*300g Self Raising Flour Mixing Bowl
*180g Caster Sugar Wooden Spoon
*100g Butter Baking Tray
3 tsp Baking Powder  Pan
*1/2 tps Salt  Sieve
Egg  heart-shaped biscuit cutter
2 tsp golden syrup  Rolling Pin
Dark Chocolate
*purchased at Masala Bazaar

Preheat the oven to 160ºC

Add syrup, butter and sugar into a warming pan. Gently melt together, without boiling and when combined, allow to cool.

Using a sieve, sift the remaining dry ingredients together in a mixing bowl.

Chop the fresh ginger into small chunks and add to the dry mixture.

Add the cooled syrup mixture to the dry in the mixing bowl and whisk the egg into the mixture.

Add baking sheets to the baking tray.

Sprinkle flour onto a clean work surface and remove the springy mixture from the mixing bowl. Roll the mixture roughly in the flour, until covered. Be sure to re apply flour to work surface to avoid the mixture sticking. Sprinkle flour onto the rolling pic and then use to spread the biscuit mixture across the work surface, until abound 1.5cm in thickness.

Use the biscuit cutter to extract shapes from the mixture and place, with plenty of room on any side, onto the baking tray.

Leave in the oven for up to 20 minutes, or until the biscuits start to turn a golden brown.

While in the biscuits bake in the oven, make the chocolate topping. Break the dark chocolate into equal chunks and place into a glass bowl. In a pan, add boiling water and allow to simmer over a low heat. Add the glass bowl to the water and gently stir, until the chocolate has melted.

Remove the biscuits from the oven and allow to cool before liberally spreading the chocolate. Add fresh raspberries as garish, as a sharp and refreshing twist.

Sprinkle with Icing Sugar.

Tried and Tested?

  • Biscuits are always a winner. In the office (as we discovered here at EuroFoods HQ,) at home, after dinner and as a snack; biscuits make friends.
  • This recipe can be used at any time of year.
  • The chocolate and ginger are warming and the fresh raspberries really cut through the stickiness.
  • The biscuits are soft, rather than crunchy.
  • Your kitchen and house will smell delicious.

Thus concludes the lesson in love.

If you have any questions regarding the recipes featured in our ‘Tried and Tested’ series, please contact social@eurofoods.co.uk

If you attempted these tasty delights for yourself, take some pictures and send them in; we will feature you on the blog as a ‘Chef of the Moment!’