A recipe I decided to try while working at home on Friday and thus without access to the tin of ginger nuts and digestives which lurks in the office kitchen. (From ‘Cookies and Biscuits’ in the Good Housekeeping Institute’s Cookery Compendium, Waverly 1955)
This recipe made 20 biscuits of around 1½“ across, using heaped teaspoons of dough. They took slightly longer to cook than the 10 minutes listed and ended up flat and chewy, fairly sweet with a decent amount of chocolate. I would have liked them all to be slightly crispier round the edge – possibly the same stint in a hotter oven would be necessary for this. (I think longer in an oven of the same temp might results in a cake-y drop-biscuit texture.) After a couple of days, they had become rather bendy.
Chipped by Elly