Recipe: Stem Ginger & Chocolate Chip Cookies
I've been desperate to make these since I spotted them in one of the country homes magazines. I'm not even a huge fan of ginger but I thought these looked Christmassy, and the ginger isn't too overpowering at all; its really scrummy with the chocolate. I will happily bake these over and over again as they're so delicious, especially when eaten warm!
You will need:
125g butter, softened, and a bit for greasing
55g caster sugar
85g light muscovado sugar
1 medium egg
1 teaspoon vanilla extract
125g plain flour
1 1/2 teaspoons of ground ginger
1/4 of a teaspoon of bicarbonate of soda
3 balls of stem ginger, diced
100g plain chocolate chips
1. Heat up your oven to 190 degrees/Gas Mark 4. Line three baking trays with baking parchment and grease them lightly with butter.
5. Add the ginger pieces and all the chocolate chips into the mixture and fold in to spread evenly. It should now resemble a mouth-wateringly beautiful, cookie dough pillow that smells divine.
6. Using a smaller metal spoon, place dollops of the mix onto the baking sheet covered trays. These shouldn't be too big and they need to be spread out or they'll run into each other! Pop each tray into the oven in turn (top shelf) and bake for just ten minutes. They should come out nicely browned!
7. Cool for a few minutes to prevent a burnt tongue, then eat warm and gooey with a cup of tea!
On a slight tangent (but it is related in terms of ginger-flavoured goodies), did anyone own or does anyone remember this adorable 'well-loved tale' "The Gingerbread Boy" by Ladybird Books? I was so happy to find this on top of our dresser earlier- cue nostalgia!! This is the cutest book ever, especially for kiddies so if you don't have a copy, keep an eye out for one in a charity shop!
Will you be trying out this recipe in time for Christmas?