Double ginger cookies

Double ginger cookies

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(7 ratings)

Prep: 20 mins Cook: 12 mins plus chilling

Easy

Makes 24
If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate

Nutrition and extra info

  • uncooked dough or baked without chocolate

Nutrition: per cookie

  • kcal180
  • fat7g
  • saturates4g
  • carbs25g
  • sugars13g
  • fibre2g
  • protein2g
  • salt0.2g
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Ingredients

  • 350g plain flour
  • 1 tbsp ground ginger
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 175g light muscovado sugar
  • 100g butter, chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 pieces of stem ginger, chopped (not too finely), plus thin slices, to decorate (optional)
  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 200g bar dark chocolate, chopped

Method

  1. Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.

  2. Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.

  3. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.

  4. Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn’t touching the bottom of the bowl. Dip half of each cookie into the chocolate – you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.

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Comments, questions and tips

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katelewis1007
27th Jul, 2016
5.05
Absolutely delicious!
aprilx987
3rd Apr, 2016
Great recipe, i did two tbsp treacle two tbsp golden syrup, which made them really rich and yummy x
aliceeats
18th Jan, 2016
3.8
Really tasty and easy to make. I bought stem ginger in syrup in a small jar, so wasn't sure how much to use, but I put about half the jar in and slightly less golden syrup than in the recipe and it all seemed to work out fine. I rolled the dough, cut Christmas shapes out and then chilled before putting in the oven. The cookies kept their shape really well, then I drizzled chocolate over, rather than dipping them. I only used about half of the chocolate amount stated above. Will make again!
Frances Claire
18th Jul, 2015
5.05
Very tasty, and a nice easy recipe. I had no light muscovado sugar so used half and half golden caster sugar and dark brown sugar and it worked.
1ouLou
21st May, 2015
5.05
Absolutely delicious!
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