Our sliced bread tapers off into tiny end slices, all crust and not worth bothering with. Rather than waste them, we put these ends into a bag in the freezer, and when we have enough they get whizzed into breadcrumbs in the food processor and frozen. Handy as it is to have breadcrumbs available all the time, a recent glut prompted some creative thinking. The result was two recipes based on the same breadcrumb combo – the other one being this chocolate ginger breadcrumb trifle.
These hide their origins really well: they’re crisp and crunchy out of the oven, and comfortingly chewy after being stored in a tupperware overnight. They’re ready in a flash, and are now probably my favourite way to use up stale or surplus bread.
Makes around 30 bitesize biscuits, or 15 larger ones. They’re quite rich, so little bites worked well.
75g breadcrumbs (brown or white)
100g milk chocolate, broken into squares
2 teaspoons drinking chocolate
3 chunks of stem ginger
2 teaspoons stem ginger syrup
1 teaspoon ground ginger
Pre-heat the oven to 180C.
Whizz all the ingredients up together in a food processor until well combined.
Take out spoonfuls, and either press them into a silicon mould (this worked well to keep them holding their shape) or press them into rounds onto a baking-parchment-lined baking tray.
Bake for around 10 minutes, until they are starting to colour on the tops. Remove from the oven and leave them to cool without touching them – they will crumble if you move them before they’ve cooled.