The worthy winner of the Biscuits & Cookies category from Hannah Jones
225g soft unsalted butter
110g caster sugar
275g plain flour
25g crystallised ginger
200g bar dark chocolate
Preheat oven to 170C. Cream the butter, then add in the sugar and beat until pale and soft. Chop the ginger into small pieces and mix it with the flour. Add the ginger and flour to the sugar and butter and mix until you have a dough.
Break off walnut-sized balls and roll in your hands until smooth. Place on a baking tray and press into them with the back of a fork to pattern 'n' flatten. Bake for around 15 minutes or until they are nice and golden brown. Near the end of the cooking time, watch them obsessively so you don't miss the optimum colour, as biscuits are sly and will burn on you in a second.
Take them out of the oven and immediately transfer them from the tray to a wire rack. When they're cold, melt the chocolate in a bowl. You will have far more chocolate than you need, but melting a large quantity makes it much easier to coat the biscuits smoothly. Dip the biscuits halfway into the chocolate, gently combing off any drips or runners with a teaspoon. Leave on greaseproof paper until the chocolate has set.