We started house hunting again at the weekend, I love it! We’ve been looking for over a year now and whilst its definitely been pretty frustrating at times, I still really enjoy the whole experience and I still get silly excited going to see a house, just in case its going to be ‘Our House’. It will be so worth the wait 🙂
Anyway, as a result of our little adventures, I didn’t get any time to bake at the weekend….but, never fear – last week I baked up a batch of classic stem ginger cookies with an added twist of being dipped in dark chocolate! Heaven for ginger lovers such as myself and The Boy 😉
This recipe is super easy but super sticky – it definitely adds to the fun factor of baking though! These are my favourite cookies!
- 200g caster sugar
- 350g self raising flour
- 2 tbsp ground ginger
- 1 teaspoon bicarbonate of soda
- 115g unsalted butter
- 80g golden syrup
- 1 large free range egg – beaten
- 50g stem ginger (in syrup), finely chopped
- 150g Dark Chocolate
1. Preheat your oven to 180c or Gas Mark 4 and place grease proof paper on a baking tray. You will most likely have to bake these in batches unless you have a couple of baking trays.
2. Sift the flour, bicarbonate of soda, ground ginger and sugar in to a bowl and mix together.
3. Over a gentle heat, melt the golden syrup and butter together and leave to cool slightly.
4. Once the mixture has cooled slightly, add it to your flour mixture and mix the two together.
5. Once all of the mixture has been thoroughly combined, roll the mixture in to around 20(ish) chestnut sized balls – this is the fun sticky bit!
6. Place the cookie dough balls on a baking tray.
Tip: Ensure that your cookie dough balls have plenty of room to spread out on the baking tray – this will help them cook more evenly.
7. Place in the oven for around 15 minutes, they will be ready when they are golden brown.
Tip: Oven’s vary so you might want to check your cookies every couple of minutes once they have been in the oven for 10 minutes.
8. Once your cookies have finished baking, remove them from the oven and leave on the baking tray for 5 minutes before sliding on to a rack to cool completely.
9. Now that your cookies have cooled completely, gently melt the dark chocolate over a low heat.
10. Pour the melted chocolate in to a bowl and one by one, dip your cookies in to the dark chocolate, tip the bowl slightly to ensure en even coverage of half of the cookie.
11. Place each chocolate covered cookie on to a baking tray covered with grease proof paper before placing in the fridge for 30-60 minutes to allow the chocolate to set.
12. Remove from the fridge and allow the cookies to reach room temperature before munching!
Love S & P x
p.s….They also make a lovely yummy gift…….