Simple. Traditional. Fruity. In this recipe, we'll be creating a shortbread base, topped with summer berry jam and finished with a shortbread crumble top. Using just one shortbread dough, with the option of making your own jam, you'll have this recipe finished and ready to eat in no time flat!
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Ginger and Hazelnut Biscuits
CRISP.
WARMING.
NUTTY
CRISP.WARMING.NUTTY
Whenever I need a batch of crowd-pleasing biscuits in a hurry, this is the recipe I go to!
Chocolate, ginger and hazelnuts have always been a winning combo, so these tend to disappear just as quickly as they arrived!
Even better, these are super simple to make, so even the most beginner of bakers will find whipping them up a breeze!
In a hurry? Then here’s your recipe!
If you like to see some more tips and tricks, then scroll away for a bit of light reading!
Ginger and Hazelnut Biscuits
Course: SnacksDifficulty: EasyServings
12
biscuitsPrep time
40
minutesBaking time
12
minutesCooling Time
25
minutesNutty and fiery, these are perfect for a cold autumn's day! If you prefer your biscuits to be a little more chill, feel free to reduce the ginger down to 2 teaspoons!
Ingredients
- For the biscuits:
70g unsalted butter
100g self-raising flour
40g ground roasted hazelnuts
1 tsp bicarbonate of soda
60g caster sugar
3 tsp ground ginger
1 tsp ground cinnamon
Pinch of salt
40ml golden syrup
- For the chocolate ganache:
50ml double cream
100g dark chocolate, 54% cocoa
- To decorate:
Chopped roasted hazelnuts
- Equipment:
2 baking trays
Directions
- To make the biscuits:
- Preheat your oven to 180C / 160C fan / Gas Mark 4.
- Line two baking sheets with baking paper.
- Place the butter into a heat proof bowl and heat in the microwave until just melted, stirring at 30 second intervals. Alternatively, warm the butter in a small saucepan over a low heat until just melted. Leave to one side to cool.
- Sift the flour, hazelnuts, bicarbonate of soda, sugar, ginger, cinnamon and salt into a mixing bowl and stir to combine.
- Pour the melted butter and golden syrup into the dry ingredients and stir together to combine into a soft dough.
- Divide the dough into 12 equal pieces, then gently roll each piece of dough into a ball.
- Place 6 balls of dough on each baking sheet, evenly separated to allow for the biscuit to spread while baking.
- Lightly press down on each piece of dough to flatten them slightly into a disc shape, then place each baking tray in the oven for 12 mins.
- Remove the biscuits from the oven and leave to cool on the trays for 10 mins to allow the biscuits to firm up. If after 10 mins the biscuits still feel slightly soft when you gently press down on them, return them to the oven for an extra 2 mins before allowing them to cool again on the tray.
- Once you are happy the biscuits are baked and have cooled on the tray for at least 10 mins, move them onto a cooling rack.
- To make the ganache:
- Place the double cream and chocolate into a heatproof bowl and microwave it until the chocolate has just melted, stirring at 30 second intervals.
Alternatively, place the chocolate into a heatproof bowl and warm the double cream in a small saucepan over a low heat until lightly steaming. Then pour the double cream over the chocolate, leaving the mix to stand for 1 minute to allow the chocolate to melt. Stir the mixture until smooth and uniform. - To decorate:
- Dip each of the biscuits into the chocolate ganache, then place back onto the cooling rack.
- Sprinkle some of the hazelnuts onto the ganache and allow the biscuits to set.
Sharing is caring!
As mentioned before, this recipe is pretty simple and hopefully you shouldn't encounter too many issues! However, for the best results, it's important to divide the dough into as even pieces as possible. Not only will this stop fights amongst your friends for the biggest biscuit, but it will also ensure that they all bake evenly.
The dough should be firm enough for you to bring to a ball, then neatly cut into quarters. Each quarter can then be cut into 3 pieces, as shown above!
After reaching this stage, you need to roll each piece into a ball, which is the ideal time to chop a bit off any larger pieces and distribute to the smaller pieces if necessary.
Make it snappy!
If you're planning to make these a few days ahead of serving and still want to achieve maximum crunch, then you may want to store the biscuits in an airtight container before you dip them in the chocolate ganache. The ganache softens the biscuits over time, so if you hold off on dipping them until the day you serve them, that will give you the snappiest results!
This is by no means essential though; you'll have some cracking biscuits either way!
I hope you’ll give these a try and love the results! If you have any questions, feel free to ask below!
Also, if you’re social media savvy, tag me on Instagram at @toofarfletched with your creations!
-Tom 
Comments
Tom
Hi! Thanks for stopping by!
I set up this site to share with you everything I love about baking, so hopefully there’ll be something here you enjoy too!
If you’d like to get in touch, feel free to use the links below!
I set up this site to share with you everything I love about baking, so hopefully there’ll be something here you enjoy too!
If you’d like to get in touch, feel free to use the links below!
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Ginger and Hazelnut Biscuits
Crisp. Warming. Nutty. Whenever I need a batch of crowd-pleasing biscuits in a hurry, this is the recipe I go to!
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