Chocolate Ginger Biscuit Shards

Chocolate Ginger Biscuit Shards

The final addition to our afternoon tea stack are these little chocolate ginger biscuit shards. These are so easy and fun to make so they’re perfect for baking with small children, and you can easily leave out the ginger if it’s not your cup of tea. As with most biscuits you can also get really creative with the decoration! I’ve just gone from a drizzle of chocolate and some crystallised ginger, but these are also a great biscuit base for icing and so on.


Makes 20 biscuits

Time: 30 minutes


  • 200g Unsalted butter
  • 330g Plain flour
  • 50g Cocoa powder
  • 3 tsp Ground ginger
  • 200g Caster sugar
  • 1 Medium egg
  • 50g Dark chocolate
  • 50g White chocolate
  • A little Seasalt
  • Crystallised ginger to decorate


  1. Put the butter and flour into a bowl and cut the butter up into small pieces using a round bladed knife. When you can’t cut the butter up any further go in with your finger and rub the butter into the flour until the mixture resembles breadcrumbs.
  2. Stir the cocoa powder, ginger and sugar into the mixture. Then add the egg and mix together until a dough forms. Wrap the dough in clingfilm and then chill it for at least 20-30 minutes.
  3. Pre-heat the oven to 180˚C and line 2 baking trays with baking paper.
  4. Roll the dough out between two sheets of clingfilm and then use a knife to cut the dough into triangles (or any other shapes you want). Transfer the biscuits to your lined baking trays and then bake in the oven for 12-15 minutes until starting to firm (the biscuits will firm up a lot more once cooled down).
  5. Leave the biscuits to cool for a few minutes and then move them onto a wire rack to cool completely.
  6. Now prep the decoration. Put the dark and white chocolate into separate bowls over pans of simmering water and leave to melt.
  7. Cover a surface in baking paper and arrange the biscuits over it. Then drizzle the biscuits with the two chocolates (you can either use a pipping bag or a teaspoon). Scatter the biscuits with the crystallised ginger and a little seasalt.
  8. Leave the chocolate to set and then serve! These will keep in an airtight container for 3-4 days.

Thanks for reading!

Emma x

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