Chocolate and ginger shortbread

Name: Chocolate and ginger shortbread
Cook time: 1 h 30 min
Yield: 30
Ingredients: 75g icing sugar; 2 tsp ground ginger; 250g plain flour; 200g cold butter, cubed; 1 free-range egg yolk; 100g dark chocolate, roughly chopped

Luke Mangan

November 1, 2013

Time:1-2 hoursMakes:30

The perfect gift idea or a tasty morsel to share with family and friends.

Ingredients

75g icing sugar
2 tsp ground ginger
250g plain flour
200g cold butter, cubed
1 free-range egg yolk
100g dark chocolate, roughly chopped

Method

1. Place the icing sugar, ginger and half the flour in a food processor and whiz to combine. Add the butter and whiz until the mixture has a sandy texture. Add the egg yolk and remaining flour and whiz again.
2. Transfer to a large bowl and mix through the chocolate. Gently knead the mixture until it comes together - it will be quite dry but if it won't come together add a little water until it forms a dough.
3. Divide the mixture in two and shape or roll into logs, each about 5cm in diameter. Wrap in greaseproof paper like a bon bon, twisting the paper at each end to secure, and refrigerate for an hour.
4. Preheat the oven to 180C. Unwrap the logs and cut into rounds about half a centimetre thick. Line baking trays with greaseproof paper and bake the biscuits for 15-20 minutes, or until lightly coloured. (Allow for slight expansion during cooking.)

The best recipes from Australia's leading chefs straight to your inbox.