.5 tsp. salt
1 tbspn ground ginger
125 g butter, softened to room temperature
.5 c dark brown sugar
.5 c caster sugar
1 tsp. vanilla paste
80 g candied or glace ginger, chopped a little if large pieces, but keep it a bit chunky
150 g milk chocolate, broken into chunky pieces
Preheat oven to 180˚C and line baking slides with paper.
Sift together the flour, salt and ginger.
Cream the butter, vanilla and sugars well until light, then beat in the egg, combining well.
Stir in the dry ingredients well, then the ginger and chocolate pieces, mixing just to combine.
Roll the mix into golf ball sized balls, placing them well apart on the baking tray, as they spread.
Cook for about 10 to 12 minutes, turning the tray half time if your oven need this attention to ensure even colouring.
Remove from the oven and leave to cool on the trays for a few minutes to firm up, then lift them off onto a cooling rack for finish before popping into an air tight jar or box for storage.
These are called Easter Hunt due to the fact that there is no telling where the chocolate will appear…you may have several chunks or none at all…if you get none in your biscuit you may simply have to eat another until you strike it lucky…😉
This is a good, crisp and useful, if rustic, biscuit base.
I like to make these without the chocolate, increasing the ginger hit as that is a favourite with me.
I also make these with walnut halves or pieces instead of the chocolate, and with additional spices. Vary to suit your available pantry stores, and your taste.