Gluten-Free Chocolate Chip Ginger Nuts!ย 

Well last night I tried making chocogingers ๐Ÿ˜€ I absolutely love baking, it’s a great anxiety and stress buster for me and not to toot my own horn but I’m not (normally!)  half bad at it either ๐Ÿ™‚ Admittedly I burned the first batch, which was a combination of misreading my oven dial and squishing them a bit too flat to start with, but the second half-batch turned out OK! 

I used the recipe at the bottom of the post for this one, but I’ll list it here anyway because it’s super easy. 

Start by popping the oven on at about 170C (I did the second batch on 150C in my gas oven). Sieve 110g self-raising flour, 1tsp bicarbonate of soda, 1 heaped tsp of ground ginger, and 10g of cocoa powder into your mixing bowl. Cube up 50g of butter and add to the bowl. Crumble it all together until you get a breadcrumb-like texture then add 40g of granulated sugar and 50g of chocolate chips. Give it a good stir, then using a wooden spoon or silicone baking spatula to mix in 50g of golden syrup. It might take a bit of doing, but it’ll turn into a nice doughy texture! 

At this point I put mine in the fridge until my jacket potatoes had finished baking and the oven was free, but if you have the space you can go straight to portioning up! Make about 15-16 balls of dough, pop them on a greased or lined baking tray (they grow a lot so I’d recommend no more than 8 per tray) with even spacing and flatten just enough that they don’t roll around. Chuck them in the oven for about 20 minutes or until they’re golden brown then transfer to a wire rack to cool. Done! 

These biscuits are quick, easy, and super yummy. They’re also quite crunchy and therefore perfect with a cup of tea. I’ll definitely be doing these again with slightly tweaked ginger and chocolate quantities for personal preference. 

There are pictures of the process on my Instagram @yoginiwishes if you’re interested; if you make a batch yourself definitely put pictures up there and tag me, I’d love to see your work ๐Ÿ™‚ 

Namaste x