WCC #15 Easter Baking: Ginger choc chip cookies
Marta from An Italian in the US has chosen Springtime/Easter foods as her theme for the 15th Weekend Cookbook Challenge . Last year Make-ahead buttered poppy seed rolls were my contribution for WCC #4 and this was our Easter menue. For this WCC I thumbed through the Good Food Magazine and decided to participate with
Ginger choc chip cookies
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Ginger choc chip cookies |
| Categories: | Baking, Cookies |
| Yield: | 20 Cookies |
Ingredients
| 85 | grams | Light muscovado or soft light brown sugar, 3 oz | |
| 200 | grams | Butter, softened, 8 oz , plus extra for greasing | |
| 250 | Gself-raising flour, 9 oz | ||
| 2 | tablesp. | Golden syrup | |
| 1 | teasp. | Vanilla extract | |
| 100 | grams | Dark chocolate drops or bar dark chocolate, 4 oz, | |
| -- chopped | |||
| 50 | grams | Preserved ginger from a jar, 2 oz or | |
| -- crystallised ginger, roughly chopped |
Source
| Good Food Magazine, April 2006, p.105 |
| Edited *RK* 03/28/2007 by | |
| Ulrike Westphal |
Directions
Make these with the kids for an hour of messy fun - and some deliciously crumbly cookies to show for it. Or add your own flavourings to vary.
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1. Butter and line 2 large baking sheets with baking paper. Heat oven to 200 °C/fan 180 °C/gas 6. Beat together the sugar and butter until pale and creamy. Stir in the remaining ingredients until you have a soft dough. Roll the dough into walnut-sized pieces and space out generously on the lined baking sheets. If you have time, leave to chill in the fridge for 30 mins at this point. |
2. Bake the cookies for 12-15 mins until lightly golden; they will still feel quite soft in the middle. Leave on baking sheets until firm, about 5 mins, then transfer to a cooling rack to cool completely.
:PER COOKIE 169 kcalories, protein 1 g, carbohydrate 20g, fat 10g, saturated fat 6g, fibre 1 g, added sugar 11, salt 0.28g
:PREP 10 mins plus chilling
:COOK 15 mins
:EASY
MAKE THEM YOUR OWN Instead of adding chocolate and ginger, try one of these combinations: 100g milk chocolate and 50g roasted salted peanuts 150g dried cranberries and zest 1 orange 2 tsp cinnamon and 140g raisins 1 tbsp poppy seeds and zest 1 lemon 150g mixed chopped dark, milk and white chocolate
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Tagged with:
food and drink, Weekend Cookbook Challenge, WCC, baking, cookies
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