Monday, December 19, 2011

chewy chocolate gingerbread cookies

Oh yum. These delicious bikkies are thanks to stalking pinterest.

I followed the trail to brownies for dinner, who had adapted it from Martha's original version here. To be honest - Martha's photos aren't nearly as inviting and I probably would have walked right by if I'd seen them first.

So, here's my Aussie version of the recipe, which worked out really well and made more like 30 than 24 bikkies:

chewy chocolate gingerbread cookies

preheat oven to 170 degrees celcius.

whip together:
125g softened salt reduced butter
1 heaped tbs fresh grated ginger

1/2 cup firmly packed dark brown sugar (the darker the better)

1/2 cup treacle

mix together:
1tsp bicarb soda
1 1/2 tsp hot water
and add it to the wet ingredients

sift together:
1 1/2 cups plain flour
1 1/2 tsp ground ginger
1tsp cinnamon
1/2 tsp nutmeg
(you could also add the 1/4 tsp ground cloves if you have them)
1 tbs cocoa

add the dry ingredients to the wet.

then mix through:
1 cup dark chocolate chips

tip the wet dough onto a large rectangle of plastic wrap. wrap it up and shape into a 1 inch thick rectangle. put it in the fridge to firm up for at least 3-4 hours (or overnight).

cut into 1 inch squares. roll a little into balls - this doesn't have to be too perfect though as the dough melts and flattens into a circle in the oven.

roll balls in:
1/3 raw sugar
1 tsp cocoa

bake with plenty of space between each for about 12 minutes. they'll be really soft when you first take them out of the oven, so leave them on the tray to cool until moving them into your mouth. Just kidding. sort of.


Blogger Suzy said...

Thanks! I am so making these, they look delicious.

5:16 pm  

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