The Bellenden Bun Fight

Your local charity bake-off is back! You have exactly two weeks to get your jams, jellies, biscuits and scones up to scratch. This season's Classic Cake category is The Lemon Drizzle. We have brilliant prizes courtesy of our friends at delicious and yours truly is in charge of the judging panel! Hurrah!
More details here.

Hannah Jones' Prize-Winning Chocolate Ginger Biscuits

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.