Name: Double ginger cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Makes 24
Cuisine: British
Ingredients: 350g plain flour; 1 tbsp ground ginger; 1 tsp bicarbonate of soda; 175g light muscovado sugar; 100g butter chopped; 8 pieces of stem ginger chopped (not too finely), plus thin slices, to decorate (optional); 1 large egg; 4 tbsp golden syrup; 200g bar dark chocolate chopped

Home
Recipes
Double ginger cookies

Double ginger cookies

Sara Buenfeld

Save recipe

Makes 24

Easy

Prep: 20 mins

Cook: 12 mins

plus chilling

A star rating of 4.6 out of 5.33 ratingsRate

loading...

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

Freezable (uncooked dough or baked without chocolate)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spiced hot choc

A star rating of 4.7 out of 5.9 ratings

Cheat’s ginger beer

A star rating of 4.8 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

350g plain flour
1 tbsp ground ginger
1 tsp bicarbonate of soda
175g light muscovado sugar
100g butter

chopped
8 pieces of stem ginger

chopped (not too finely), plus thin slices, to decorate (optional)
1 large egg
4 tbsp golden syrup
200g bar dark chocolate

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per cookie

kcal180
fat7g
saturates4g
carbs25g
sugars13g
fibre2g
protein2g
salt0.2g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

TO FREEZE

You can freeze half the dough once you've shaped it, then thaw, slice and bake on another occasion.

CLASSIC VARIATIONS

If you prefer classic ginger nuts, shape the dough to make smaller biscuits and leave out the stem ginger and chocolate.

Recipe from Good Food magazine, May 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.33 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now