These will keep for up to 2 weeks in a cake tin.
- 250g/9oz plain flour
- 75g/3oz ground almonds
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- pinch ground cloves,
- pinch ground nutmeg
- 2 tsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g/4oz mixed peel or crystallised ginger, chopped (optional)
- 200g/7oz honey
- 75g/3oz unsalted butter
- 175g/6oz plain chocolate, chopped
- You will need
- 2 baking sheets lined with baking parchment
Sift the flour, almonds, spices and cocoa powder, bicarbonate of soda and baking powder into a medium bowl. Stir in the mixed peel or crystallised ginger if using.
Melt the honey and butter in a pan over a low heat, stirring until the butter melts. Pour it over the flour and spice mixture. Mix well to make a stiff dough. Chill if it is a little sticky to work with.
Heat oven to 180C,160C fan, gas 4. Shape the dough into about 20 small golf ball sized balls. Place on baking trays leaving room for them to expand. Flatten each one to make a round biscuit about 1 cm thick. Bake for 15 mins until just tinged brown on the edges, then cool on a wire rack.
Melt the chocolate in a microwave on medium power for 1 minute, or until melted. Dip the biscuits in the chocolate then leave to set on a cooling rack.