This is a variation of my rosemary shortbread recipe (http://colonialcravings.wordpress.com/2014/05/02/rosemary-shortbread/)It’s very quick and tasty. Dinky versions would make really nice petit-fours, served with coffee but bear n mind they would need slightly less time in the oven.
40g dark chocolate chips/chunks
25g crystalized ginger (finely chopped)
120g plain flour
20g corn flour
extra chocolate for decorating (optional, but I will judge you a little if you don’t)
Cream together the butter, sugar and salt. Add the flour, corn flour and semolina and mix together to form a soft dough. Use your hands if you find it easier, but don’t be too rough with the dough. Stir though the chocolate and ginger, make sure it is evenly distributed.
Gently roll out the dough on a lightly floured surface. Try not to over-work the shortbread though as this will make it tough. Cut out your biscuit shapes and place them on a lightly greased baking tray or one lined with a silicone matt. Chill them for 15 minutes whilst the oven is pre-heating to 150°c. This will give the fat in the biscuits a change to re-solidify a little and improves the texture of the finished article.
Bake the biscuits for around 30 minutes, they shouldn’t darken too much. Place them on a wire rack to cool.
Once the biscuits are cool you can melt a little extra chocolate and drizzle it over the top to decorate them. These should keep for several days if you store them in an air-tight container.