Mixed spice and stem ginger biscuits dipped in dark chocolate.
Preheat the oven to 180'C.
Place all of the biscuit ingredients in a bowl and mix to the consistency of a dough. Form into a ball and then chill in the fridge for 3 hours.
Roll the dough on to a lined baking sheet.
Transfer to the oven and bake at 180'C for 10-15 minutes.
Once baked, remove from the oven and cut into individual biscuits. Allow to cool.
To decorate: break the chocolate into small pieces and melt over a bain marie.
Dip the cooled cookies into the chocolate and then lay on a piece of baking parchment and allow to cool.
«Cut the biscuit whilst they are still warm to give them neat edges and improve presentation.»