Chocoate Chip & Ginger Cookies
Ingredients
- 110 gr. (4 oz.) self raising flour
- 10 gr. (½ oz.) cocoa powder
- 2 tsp. ground ginger
- 1 level tsp. bicarbonate of soda
- 50 gr. (2 oz.) butter
- 40 gr. (1½ oz.) golden granulated sugar
- 50 gr. (2 oz.) chocolate chips
- 50 gr. (2 oz.) golden syrup
- Preheat oven to 180°C
Method
This is a good dough for freezing and having cookies ready for baking in no time. Make up and chill in the refrigerator then freeze in bags. See below for baking from frozen.
Sift the self raising flour, cocoa powder, ginger and bicarbonate of soda into a large bowl.
Rub the butter into the dry mixture until it resembles breadcrumbs.
Stir in the golden granulated sugar and the chocolate chips.
Add the golden syrup and stir with a wooden spoon. Bring the mixture together gently with your hands until it forms a soft dough.
Divide into balls - use a little water to wet your hands whilst doing this. Place on a plate and chill in the fridge for at least ½ hr. before baking.
Transfer to a baking sheet lined with baking parchment, keeping them well spaced out. Flatten them slightly with a fork.
Bake for 15-20 minutes until risen and slightly cracked. Cool for a few minutes before placing on a wire rack.
If baking from frozen, place cookies on the lined baking sheet and let them thaw for 20 minutes. Bake as above.