Makes 24 appx
Ingredients
- 285g plain flour
- 85g ground almonds
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch each of ground cloves , grated nutmeg and black pepper
- 200ml agave nectar
- 85g non-dairy margarine
- Zest of 1 lemon
100g dark chocolate
Up to 50ml agave nectar
Icing sugar to dust
The How To
- Tip the dry ingredients into a large bowl. Heat the agave nectar and margarine in a pan over a low heat until the margarine melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.
- Heat oven to 180C/fan160C/gas 4. Using your hands, roll dough into balls, each 3cm wide, then flatten each one slightly into a disk. Divide the biscuits between two baking trays lined with baking paper, leaving room for them to expand. Bake for 15 mins, then cool on a wire rack.
- For the topping, heat some water in a pan and place a heat proof dish over the pan. Put the dark chocolate into the heat proof dish and slowly melt it. Once melted, add up to 50ml of agave nectar to achieve a smooth texture. Top each biscuit with the melted chocolate mixture and then leave to cool. Dust with icing sugar for a particularly festive look.