Old English Gingerbread with Hazelnuts & Dark Chocolate

• 1 1/2 cups plain flour
• 1/2 cup whole meal flour
• 3/4 cup oats
• 3/4 tsp baking soda
• 1 1/2 tsp ground ginger
• 1 cup cold butter, cubed
• 1 cup demerara sugar
• 6 pieces preserved ginger, finely chopped
• 1/4c dark chocolate buttons
• 3/5c hazelnuts, diced

Here’s how

1. In a food processor, blend the plain flour, whole meal flour, oats, ground ginger, and baking soda for 1 minute.
2. Add the cold, cubed butter to the processor and pulse until the mixture resembles fine breadcrumbs.
3. Pour in the demerara sugar and add the chopped preserved ginger. Blend for 30 seconds, just enough to evenly distribute the ingredients.
4. Line a 9 x 13 baking tray with parchment paper.
5. Pour the mixture into the tray, then sprinkle over the hazelnuts and dark chocolate buttons.
6. Gently mix everything together and level out the surface to create an even layer.
7. Preheat the oven to 340°F / 170°C (fan 150°C) / Gas mark 3.
8. Bake for 20 minutes, or until golden brown and fragrant.
9. Leave the gingerbread to cool in the tin for 15 minutes—this makes it easier to slice.
10. While still slightly warm, cut into portions, then allow to cool fully before serving.