Ingredients (makes 14 pieces)
100g caster sugar
225g self raising flour
2 large eggs
½ teaspoon ground ginger
70g plain chocolate (chopped up, yes, a little effort needed here)
01. Preheat oven to 180˚C/160˚C (fan) and line a baking sheet
with baking parchment.
02. Cream together the sugar butter and eggs.
03. Beat the eggs in a little at a time.
04. Add the flour and ground ginger (at this point, you should
have a dough similar to that when making cookies).
05. Mix in the chopped plain chocolate.
06. On a lightly floured surface, with lightly floured hands, roll
your dough into cylinders (for ease of transferring-to-sheet I opt for two
cylinders of about 15cm). Place both of these on your baking sheet far enough
apart to allow for some expansion.
07. Bake for 25-30 minutes. You want the dough to have risen and
firmed up, but to remain pale in colour.
08. Remove from the oven and transfer to a wire rack. Leave to cool for ten or so minutes, a) so they firm up and b) so you can handle them.
09. Reduce oven temperature to 140˚C/120˚C (fan).
10. Slice the dough, on the diagonal, into pieces about 1cm thick.
11. Bake for 15 minutes, turnover, and bake for a further fifteen minutes. You want them to be dry and golden.
12. Pop on a wire rack to cool completely.
13. Eat, ideally dunked in a hot beverage of your choice.