Friday, May 28

Ginger & White chocolate cookies...

Sound perfect? Why yes, yes they are. This is a recipe I adapted a while ago and have been making fairly consistently since, much to my housemates delight.

You need:
350g Self raising flour
200g castor sugar
1 tablespoon of ground ginger
1 teaspoon of bicarb soda
125g butter
75g/2 large tablespoons of golden syrup
1 egg beaten
75g of white choc buttons
75g crystalised ginger, roughly chopped

Preheat your oven to 160C and grease 2 flat baking trays. Sieve the flour into a bowl and add the sugar, ground ginger and bicarb.
Heat the butter and golden syrup slowly until the butter is all melted. Resist grabbing a spoon and eating it... (or is that just me and my sugar obsession?) Pour the wet mixture onto the dry ingrediants start mixing it add the egg and then add the white chocolate and ginger pieces as you go. You should end up with a fairly firm dough.
Shape the dough into balls (makes around 25) and place them apart on the trays. Flatten them slightly with your finger tips and cook for about 15 minutes (top shelf) 20 minutes (bottom shelf). The longer you bake them the crunchier they will be. Cool them on a wire rack.

Note: Upon further reflection I reckon you could totally replace the crystalised ginger with dried cranberries and it would work a treat too...

Recipe adapted from 'Baking' by Emma Patmore. A random little cook book from an op shop I believe!

Yipee! Friday's are all about food on this blog.

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