Choc and Confit Citrus Biscuits
Preheat the oven to 190°C | 375F | gas 5. Grease and line 2 baking trays with baking parchment.
In a mixing bowl, beat the margarine and sugars until light fluffy using an electric hand whisk.
Beat in the egg and vanilla extract before sifting in the flour, cocoa powder, bicarbonate of soda and salt. Mix again until smooth.
Stir in the chopped walnuts, and chopped, preserved stem ginger.
Take tablespoons of the dough and roll into balls before arranging them on the baking trays.
Flatten a little before baking for 8-10 minutes, baking in batches until all the dough has been used up.
Allow the cookies to cool on the baking trays for a couple of minutes ater you remove them from the oven. Then transfer to a wire rack to cool completely.
Garnish with some of the candied orange peel before serving.