Half-dipped gingernut bars
- October 2015
- Makes 16 bars
- 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.
- 8.2g (5g saturated)
- 30.3g (15.9g sugars)
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
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.
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