Thin, Chewy Gingerbread and White Chocolate Cookies
I simply love the autumnal flavours of apple, cinnamon and ginger. Ginger warms my heart as much as it warms my palate. Knowing that I love this spice,it won’t surprise you that I have a few ginger biscuit or cookie recipes. These delicious, chewy gingerbread cookies are an indulgent treat and real crowd pleasers.
Ingredients
(Makes 16)
120g melted butter
80g light brown sugar
80g caster sugar
1 generous teaspoon of black treacle
1 egg
1 teaspoon vanilla extract
220g plain flour
2 teaspoons ground ginger
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
100g white chocolate chopped into chunks
100g salted caramel fudge chopped
Method
1. Place both sugars into a large mixing bowl and add the melted butter. With a hand held electric whisk, whisk together until the mixture is paler and smooth.
2. In a small bowl, add the treacle and vanilla together to loosen the treacle. Add the egg and beat with a fork until everything is combined.
3. Add the treacle mix to the butter and sugar mixture and whisk again until well combined.
4. In a separate bowl, mix the flour, ginger, bicarbonate of soda and salt to distribute evenly.
5. Carefully fold the flour mix into the wet mix until a soft dough is formed.
6. Now carefully fold the chopped, white chocolate and fudge chunks through the mix but don’t over mix.
7. Using an ice-cream scoop, scoop the dough into balls and place on a baking sheet, lined with parchment paper.
8. Place the cookies into the fridge to chill for at least an hour.
9. When chilled, preheat the oven to 170 degrees Celsius and line 2 baking trays with parchment paper.
10. Space 5 cookie balls on each baking tray, allowing room for spreading and bake for approximately 12 minutes until the edges are golden but the centre still soft. ( leave any uncooked cookies in the fridge until they can be baked)
11. Allow the cookies to cool on the baking tray for at least 10 minutes and `cookie doctoring’ with a ring may be needed at this point. ( see notes) before cooling completely on a cooling rack.
Notes
‘Cookie doctoring’ is when you encourage a misshaped, large cookie that has spread too much, back into a regular round shape. When the cookie is fresh from the oven and still on the tray, take a metal ring or glass that is larger than the cookie and place over it. Gently shake around the cookie, touching the sides and spin the cookie back into a round shape. You will see it form folds and crinkle up which I think is an attractive feature. Then allow it to cool completely. I use a 10cm/4inch metal ring to achieve the desired shape.
The fudge does melt and can also create misshaped cookies so to create chunks, I put my fudge in the fridge overnight or place in the freezer for an hour before adding to the cookie.
I have tried this recipe with alternatives to the salted caramel fudge but nothing compares. The salty, buttery addition really compliments the spicy ginger and sweet white chocolate. I use Tesco salted caramel fudge. However, be my guest and double up on the white chocolate or use an alternative flavoured fudge.