Chocolate Drizzled Ginger Butter Cookies

 
Border Biscuits here in the UK make a gorgeous Chocolate covered Gingernut biscuit.  I just adore them, they are hot and spicy with lots of ginger flavour and coated in either dark or milk chocolate.  They are so crisp they snap when you bite into them and the chocolate melts on your fingers as you are eating them.  A bit of a mess to eat, but oh so tasty.

 
These are not them, but they are every bit as good.  This is like a shortbread biscuit almost  . . .  buttery and short  . . . crisp . . .

Studded with candied ginger and flavoured with ginger extract . . .  just a few drops. If you can’t get the ginger extract, then add about 1/4 tsp of ground ginger-root powder in it’s place . . .

 
Dark chocolate drizzled over top are their crowning glory and makes them very scrummy indeed.  Dark chocolate and ginger are a marriage made in heaven.  Combine them in a delicious biscuit and you have some very incredibly edible indeed!  Mmmm . . .  soooo good!

Drizzle the tops decoratively with melted chocolate.   Allow to set prior to storing in an airtight container.

When I eat these I am reminded of the dark chocolate coated bits of candied ginger we treat ourselves to at Christmas time.  You won’t be able to eat just one of these, I guarantee! Bon appetit and happy dunking!

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The English Kitchen
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