I’m of the opinion that there is very little in life that can’t be improved with some chocolate, so I applied this theory to the already delicious gingernut.

Ingredients

• 1 heaped tsp ground ginger
• 150g self raising flour
• 1 tsp bicarbonate of soda
• 60g cold unsalted butter
• 50g golden caster sugar
• 60g golden syrup
• 150g dark chocolate chips

Instructions

1. Heat the oven to 180c/fan160c/gas 4. Line two baking sheets with baking paper.
2. Put the flour, ginger, bicarb of soda and a pinch of salt in a mixing bowl. Rub in the butter, cubed, until the mixture resembles breadcrumbs.
3. Stir in the sugar and then add the syrup and mix to a dough. Add the chocolate chips.
4. Roll into 20 small balls and arrange onto the trays, well spaced out, then flatten slightly with the back of a spoon.
5. Bake for 15 – 20 mins until the biscuits have spread. Leave on the baking tray for a few minutes, then transfer to a wire rack to cool completely.