Description
These buttery chocolate-ginger biscuits have that perfect mix of sweet, nutty, and slightly spicy. They’re soft in the middle with a gentle crunch on the edges; just right with a cup of coffee or tea.
Ingredients
Units
Scale
- 1 cup butter, softened
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, packed
- 1/2 cup Tastee Wheat (or semolina)
- 3 tablespoons cocoa powder
- 2 tablespoons fine ground ginger
- 3 cups all-purpose flour
- 1/2 cup nibbed almonds (or finely chopped almonds)
- Extra brown sugar, for rolling or sprinkling
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large bowl, cream together 1 cup butter, ¼ cup oil, 1 teaspoon vanilla extract, and ½ cup brown sugar until light and fluffy. (Use a hand mixer or whisk; whatever’s handy.)
- Stir in ½ cup Tastee Wheat, 3 tablespoons cocoa, and 2 tablespoons fine ginger. Mix until well combined.
- Gradually add 3 cups of flour and ½ cup of almonds.
- The dough should be soft but not sticky.
- If it feels too dry, add 1–2 teaspoons of oil. If too soft, add a little more flour.
- Roll the dough into small balls (about the size of a walnut) and place them on the tray.
- Press each ball gently with a fork to make that classic crisscross pattern.
- Sprinkle with brown sugar before baking (or roll the dough balls in sugar first; both ways work).
- Bake for 12–15 minutes, until the edges are firm and the tops look set.
- Let them cool for a few minutes, then move to a rack.
- You can eat them warm or go fancy: sandwich two with melted chocolate once cooled.
Notes
Created, prepared, tried, and tested by Moegsida
