Half-dipped gingernut bars

Half-dipped gingernut bars
  • Serves icon Makes 16 bars
  • Time icon Hands-on time 35 min, oven time 25 min

The perfect shape for dunking, these half-coated biscuits come with melted chocolate without the sticky fingers.

Nutrition: per serving

Calories
206kcals
Fat
8.2g (5g saturated)
Protein
2.2g
Carbohydrates
30.3g (15.9g sugars)
Fibre
1g
Salt
0.4g
Calories
206kcals
Fat
8.2g (5g saturated)
Protein
2.2g
Carbohydrates
30.3g (15.9g sugars)
Fibre
1g
Salt
0.4g

Ingredients

  • 2 heaped tsp ground ginger
  • 300g self-raising flour
  • 1 scant tsp bicarbonate of soda
  • 120g unsalted butter, chilled, cut into chunks
  • 100g golden granulated sugar
  • 120g golden syrup
  • 100g dark or milk chocolate, chopped

Method

  1. Heat the oven to 180°C/160°C fan/ gas 4. Line a 20cm x 30cm baking tray with baking paper. Put the ginger, flour, bicarb and a good pinch of salt in a large mixing bowl. Rub in the butter with your fingertips (or use the paddle attachment on a stand mixer) until the mixture resembles breadcrumbs. Stir in the sugar and golden syrup and mix to a dough. Knead until smooth, then press into the lined baking tray, flatten the top and score into bars, dragging the knife about halfway through the mixture.
  2. Bake for 15 minutes, then remove, score again along the score lines and return to the oven until golden and slightly cracked on the top. Remove from the oven, score into bars once more, then leave in the tin to cool for 5 minutes. Lift out the biscuits from the tin using the baking paper, then leave to cool completely on a wire rack.
  3. Melt the chocolate, either in a microwave in short bursts or in a bowl set over a pan of barely simmering water (don’t let the bowl touch the water), then pour into a smaller, deep bowl or mug. Once the gingernuts have cooled completely, break into bars, then dip halfway into the melted chocolate. Place on a sheet of baking paper to cool and harden, then serve.

delicious. tips

  1. The cooked biscuits will keep for up to 2 days in an airtight container. They will soften but still be fine for dunking. Freeze the baked biscuits for up to 1 month, wrapped in cling film

  2. Add a pinch of ground cinnamon or nutmeg, or a pinch each of ground mace and allspice.
    Substitute treacle for the golden syrup to make a richer biscuit (you can also leave out the chocolate).
    Mix finely chopped nuts into the dough before pressing into the tin.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

3.4 votes

Reviews

Read what others say...

Share your thoughts...

Rate & review

Rate

3.4 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe now