One of our family favourite cookie recipes, are these scrummy Chocolate Ginger Cookies that Sarah bakes for us. There is something about chocolate and ginger that works so well together. These cookies don't last long in our home and are especially good warm from the oven. If you have any left over, they do freeze well so you always have a sweet treat on hand.
Ingredients:
200 g (7 oz) dark chocolate (semisweet)
1 1/2 cups, plus 1 tablespoon plain (all purpose) flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1 tablespoon Dutch cocoa
8 tablespoons (1 stick) unslated butter
1 tablespoon freshly grated ginger
1/2 cup dark brown sugar, well packed
1/4 cup golden syrup (molasses)
1 teaspoon bicarb soda (baking soda)
1/4 cup sugar (granulated)
Method:
1. Line two baking trays with baking paper. Chop chocolate into chunks, set aside. In a medium bowl, sift together flour, ground ginger,cinnamon, mixed spice, and cocoa.
2. In the bowl of an electric mixer, beat butter and grated ginger until whitened, approx 4 minutes. Add brown sugar, beat until combined. Add golden syrup, beat until combined.
3. In a small bowl, dissolve bicarb soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in bicarb soda mixture, then remaining half of flour mixture. Mix in chocolate. Turn onto a piece of glad wrap (plastic wrap). Pat dough into a disc about 3 cm (1 inch) thick. Seal with wrap and refrigerate until firm - approx 2 hours.
4. Heat oven to 160 deg C (325 deg F). Roll dough into small balls (or use a small/mini ice-cream scoop) and place on baking sheets 6 cm (2 inches) apart. refrigerate for 20 minutes. Roll balls in sugar. Bake until surfaces crack slightly, approximately 10-12 minutes. Transfer to a wire rack to cool.