Dark Chocolate ginger snaps

Just the snack to leave out for Father Christmas


    300 plain flour

    1 egg

    100g light brown sugar

    1 tsp ground ginger

    2 tsp cinnamon

    125g butter

    1 tbsp toasted flaked almonds (extra for sprinkling)

    100g 70g chocolate 


set oven to 160*

mix flour with the ground cinnamon, ginger and toasted flaked almonds in a bowl.

In a separate bowl, mix butter and sugar until smooth. Add the egg and mix well.

Stir in the dry ingredients and mix into a firm dough. Knead until smooth. Roll into 5mm thickness, cut into rectangles (about 4-8cm) and place onto a lined oven tray. Bake for 15 mins, let cool and harden.

Melt the chocolate over a medium heat, and then paint onto the cinnamon snaps- easy using a teaspoon and then smearing with the back of the spoon, just one side, and sprinkle on the remaining almonds and a little sea salt. Leave to dry on a wire wrack