Crystallised Ginger Biscuits

Dedicated to ginger lovers! I love crystallised ginger so added it to a biscuit. The chocolate is optional but goes really well with the ginger. Great with a cup of tea or coffee.

1. 1

   Preheat oven to 160 degrees C.
   Put all the biscuit ingredients into a food processor with a metal blade and whizz together until it forms a dough (30 seconds or so).
   Shape into small balls (mine were approx. walnut size - made 18) and place on a baking tray, slightly apart as they will spread a little. Use two trays or bake in 2 batches. You don't need to line or grease the tray, due to the high butter content.
   Dip a fork into hot water (from the kettle), and use it to flatten each ball. If you don't want indentations from the fork, use the back of a spoon.
   Bake in the oven for 12-15 minutes, until they have spread a little and have started to turn golden.
   Remove from the oven and leave on the tray for a couple of minutes before transferring to a wire rack to cool completely.
   When cooled, serve as they are, dusted with icing sugar, or with chocolate.
   For the chocolate biscuits, break up the chocolate into a glass bowl over a pan of simmering water and add the sunflower oil. This is a tip I learnt that keeps the chocolate glossy - don't worry, it doesn't alter the taste. Dip the biscuits into the chocolate, or drizzle the chocolate. Leave to set.
   Enjoy!