Spicy Chocolate and Ginger Biscuits

• unsalted butter200g g

  at room temperature

• all‑purpose flour↗350g g

  plus extra for dusting

• cocoa powder↗50g g
• golden fine sugar↗200g g
• egg↗1
• vanilla extract↗½ ч. л. tsp
• dark chocolate↗100g g

  chunks (or finely chopped dark chocolate)

• dark chocolate↗50g g
• white chocolate↗50g g
• ginger (stem)↗1-2 кульки

  finely chopped

• chili powder↗
• sea salt↗

  coarse grains

Step-by-step instructions

1. 1

   In a large bowl, cream the unsalted butter with the flour until the mixture resembles fine crumbs, then add the cocoa powder and mix. In a separate bowl, whisk the sugar, egg and vanilla extract until smooth, then pour it into the flour‑butter mixture. Knead by hand into a soft dough, then fold in the chocolate pieces. Wrap the dough in film, place it in the refrigerator and chill for 20–30 minutes.

2. 2

   Preheat the oven to 160 °C (140 °C with convection, gas 3) and line two sheets with parchment. Place the chilled dough on a lightly flour‑dusted surface and roll out to about 2 mm thickness. Cut it with a knife, cookie cutters, or a pizza cutter into squares or strips — whichever is easier. Aim for uniform size (about 5–7 cm long and 2–5 cm wide). If needed, roll out the remaining dough to use it all.

3. 3

   Place the dough pieces on the prepared sheets and bake for 15–17 minutes, possibly in two batches. Remove from the oven, let cool slightly, then remove the parchment and transfer the biscuits to a rack to cool completely before decorating.

4. 4

   For decoration, divide the chocolate into separate bowls and melt in the microwave in 30‑second intervals until melted, or melt over a bain‑marie. Place the finished biscuits on parchment or foil, arranging them close together, and drizzle with melted chocolate using a teaspoon. If desired, sprinkle with finely chopped ginger, chili powder and sea salt. Let the chocolate set, then serve. Store in an airtight container for 2–3 days.