• Method

 

  1. Heat the oven to 160C/140 Fan/325F/Gas 3.
  2. Oil two baking trays.
  3. Cream the butter and sugar until light and fluffy.
  4. Sift the flour and ginger into a bowl, add the oats and cocoa nibs. Stir this into the butter mixture and mix to a clean stiff dough adding a little water if needed to bring the dough together.
  5. Roll out to 5mm ( ¼ in ) thick and cut into rounds – the recipe should make around 25 5cm biscuits.L
  6. Lay onto the baking trays and bake for 15 to 20 minutes until golden and crisp.
  7. Cool a little on the tray, dust with caster sugar then complete cooling on a wire rack.
  8. Store in an airtight tin.

 

Baker’s tips

If you can’t find coca nibs here are two alternatives:-

45g (1 ½ oz) dark chocolate chips

30g (1oz) grated dark chocolate

 

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