Dark Chocolate & Ginger Cookies Recipe at MyDish

Dark Chocolate & Ginger Cookies

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Method

  • Preheat the oven to 160 degrees C or equivalent. Grease two 11" x 8" baking trays or whatever have.

  • Place the chocolate in a bowl and melt over a pan of simmering water until no lumps and glossy.

  • Meanwhile if you have a food processor put all the other ingredients, EXCEPT chopped crystallised ginger, into the processor and whizz carefully until just at 'breadcrumb stage. Only takes seconds. If you don't have a processor cream the spread and sugar togther well until creamy. Then beat the egg and add a little at a time along with the flour and baking powder to prevent the egg curdling. Don't overmix.

  • Pour in the melted chocolate and whizz or stir in well. Add the chopped ginger by hand as it gets too finely cut up in a food processor.

  • Place dollops (?heaped dessert spoon)- up to you with regard to size you want. Flatten slightly and tidy up sides if wish, I leave rough. They will not spread.

  • Bake for 25 mins or until done. Leave to cool. Dust with icing sugar to serve.

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    Tips

    • You could substitute the ginger with chopped cherries or nuts and add vanilla extract instead of the ginger.

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    Ingredients

    • 6 oz plain flour
    • 4 oz Any soft cooking spread
    • 2 oz soft brown sugar
    • 1 medium Egg
    • 2 oz good dark chocolate (broken into pieces)
    • 2 0z crystallised ginger - chopped
    • 2-3 drops Ginger Extract (Optional)

    By Views 26669  Added Fri Jan 22 2010


    I 'invented' these cookies by mistake! I was not concentrating on an old recipe I'd never tried before. Chopped choc became melted and walnuts changed to ginger on a whim!!

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