Dark Chocolate, Orange and Ginger Biscuits

As the seasons change so does my baking. These are three different flavours but work well together. Give them a go and share them with your friends

Makes 36-40 Biscuits

150g Unsalted Butter, cut into cubes

175g Golden Caster Sugar

Juice and Zest of 1 Large Orange

2 tsp Ground Ginger

2 level tsp of Baking Powder

350g Plain flour shifted

100g Dark Chocolate Chips

1. Preheat the oven to 180c/160c fan assisted. Line baking trays with greaseproof paper. 

2. Cream the butter and sugar together until combined. Then add the juice and zest of an orange and ginger and mix. 

3. Add the flour and baking powder and mix. Before all the flour is combined and add the dark chocolate and mix till combined. If too wet add more flour. 

4. Form into a ball and wrap in cling film. Then put in the fridge for up to an hour. 

5. Take out of the fridge and roll on a floured surface with a rolling pin. The mixture should have a thickness of just under 0.5 cm (similar to a £1 coin). Another way to tell you have the correct thickness is you can feel the bumps of the chocolate chips when you roll the dough. I used a 6 cm circular cutter and place on the tray with space between each biscuit. Then put in the oven for 20 minutes or until golden brown. Leave to cool for 10 minutes on the tray. Then move to a wire rack until cooled fully and put in an airtight container. Enjoy with a cup of tea.