Get in the festive mood with these Chocolate dipped Ginger and Oat biscuits. Perfectly crunchy with a gentle crumble. Easy to make and even easier to eat..! Best enjoyed in the company of a good book and cup of tea.
(Makes around 20 biscuits)
- 200ml Ground Almonds
- 200ml Plain Flour
- 100ml Brown Sugar
- 100ml Breakfast Oats
- 1 Tablespoon Ground Ginger
- 200g Vegan Butter (At Room Temperature)
- 85g Seed and Bean Mandarin and Ginger Extra Dark Chocolate
- 100ml Oat Milk (Optional)
- 50 ml Almonds Flakes
- Sea Salt Flakes (Optional)
- Mix all the dry ingredients in a bowl.
- Add the butter, use your hands to mix until a smooth dough.
- Leave the mix in the fridge for 30 - 60 minutes.
- Set the oven to 175 Degrees Celsius.
- Line a big tray with parchment paper.
- Take 1 tablespoon of the dough and form a small roll (around 9cm / 3,5 inches long and a little less than 2cm/ 1 inch thick). Flatten the roll slightly with your hand.
- Space the rolls out on the tray.
- Bake in the middle of the oven for 15 minutes, until golden brown. Let cool and transfer to a wire rack and let cool completely.
- Melt the chocolate over a water bath.
- Optional, if you like a thicker chocolate, take the melted chocolate off the heat and add oat milk and stir until smooth. This will create a “Ganache” type of texture.
- Dip the cookies in the melted chocolate and sprinkle almonds flakes on top. You can also add a few sprinkles of sea salt flakes for added flavour.
The vision of Anders Kitchen is to sprinkle food inspiration and beauty all around, by sharing easy and delicious recipes created and documented by Anders himself - a self-taught home-cook, passionate baker and photographer from London. Check out @anders_kitchen on IG to immerse yourself in his food adventures!