My Favourite Cookies
I wanted to eat some crunchy homemade gingernut cookies or biscuits, whatever you call them, but I also wanted chocolate at the same time. So I decided to mix the two and have my flavours in one bite. They tasted really good. Trust me. We crunched them over a one week period and now I’m planning to do it all over again. Have a wonderful weekend!
- Ingredients
- 300g (10 ½ oz, 2 ½ cups) all-purpose flour
- 1 teaspoon baking soda (bicarbonate of soda)
- 3 teaspoons ground ginger
- 1 teaspoon mixed spice or pumpkin pie spice
- 220g (1 cup firmly packed) brown sugar
- 125g chilled unsalted butter, chopped
- ½ cup chocolate chips
- 60ml (¼ cup, 2 fl oz) boiling water
- 1 tablespoon golden syrup
Please always assemble all ingredients before you start
Preheat oven to 180C (360F). Line 2 large baking sheets with parchment. Sift the flour, baking soda, ginger and mixed spice into a large bowl.
Stir in the sugar,
Add the butter and rub in
until the mixture resembles fine bread crumbs.
Make a well in the centre.Combine water and golden syrup and stir well. Add to the well and use a flat bladed knife to mix to a soft dough.
Roll round tablespoons of the mixture into a balls
and place on the baking sheet, leaving space between each ball.
Flatten the balls slightly
and arrange chocolate chips on the cookies..
Bake 15 minutes, swapping trays halfway through baking or until golden. Set aside for 10 minutes and then transfer onto cooling rack.
Chocolate Chip Gingernuts
Preparation time: 40 minutes; Baking time: 15 minutes, Makes: 41 small 30 big
Ingredients
- 300g (10 ½ oz, 2 ½ cups) all-purpose flour
- 1 teaspoon baking soda (bicarbonate of soda)
- 3 teaspoons ground ginger
- 1 teaspoon mixed spice or pumpkin pie spice
- 220g (1 cup firmly packed) brown sugar
- 125g chilled unsalted butter, chopped
- ½ cup chocolate chips
- 60ml (¼ cup, 2 fl oz) boiling water
- 1 tablespoon golden syrup
Instructions
- Preheat oven to 180C (360F). Line 2 large baking sheets with parchment.
- Sift the flour, baking soda, ginger and mixed spice into a large bowl. Stir in sugar, Add the butter and rub in until the mixture resembles fine bread crumbs. Make a well in the centre.
- Combine water and golden syrup and stir well. Add to the well and use a flat bladed knife to mix to a soft dough.
- Roll round tablespoons of the mixture into a balls and place on the baking sheet, leaving space between each ball. Flatten the balls slightly and arrange chocolate chips on the cookies.
- Bake 15 minutes, swapping trays halfway through baking or until golden. Set aside for 10 minutes and then transfer onto cooling rack.\
- Cup measures based on American cup of 240ml (125g flour), Australian cup is 150ml (150g flour).
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cookies in a convection oven at 350ºF (175ºC) for 15 minutes.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
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My Favourite Pastime 
I can see why you would make these again! I love chocolate and ginger together.
Thankyou, my dear!
Liz
Hmm..ginger and chocolate. Interesting combination of flavor Liz. Seeing the pumpkin pie spice as one of the ingredients, I’m sure they’re delicious. The cookies are gorgeous.
Thank you so much Anna. Have a lovely week!
Liz
My pleasure Liz. Have a blessed Easter. 🙂
Thanks!
liz
Never thought of combining the two before, but now seems like the best idea today!
It does actually taste really good! Have a brilliant week!
Liz
I call them gingersnaps and I love to make these especially around the holidays. I love the way they smell when they are baking and better yet to eat 🙂
Me too. Sometimes I call them gingersnaps too! crunchy and addictive!
Liz
I did something similar at Christmas–dipped ginger snaps halfway in tempered dark chocolate. Can’t beat that combo!
It’s great. I totally agree with you!
Liz
Mmmm love cookies! 🙂 yours look very very yummy!
Me too! love love cookies!
Liz
I love how evenly spaced out the chips are, and of course crunchy and ginger are two words I’d like to see associated with cookies!
Thank you, Dave. I really love ginger cookies! Have a lovely week!
Liz
Will do, Liz! You, too.
Thanks!
I have to be honest and say I have not heard of these before. Ginger cookies and gingerbread but this sounds interesting! When I bake Ginger cookies now I always chop up some candied ginger to add to the recipe. I wonder if that could be used in place of the chocolate chips? Should I admit this…..I am not a chocolate fan. I know, weird! I’ve just come in from puttering in my yard and garden and although it’s still cold outside, the sun was shining and it felt like spring. I saw a robin!
I love snappy ginger nuts but I was craving chocolate so I said why not just have them together. My kids really loved them and yes you can add the chopped, candied ginger instead. I know a lot of people who don’t like chocolate so you’re not alone!
I haven’t heard any birds yet. We even had some left over flurries today. So weird. Have a great week!
Liz
Looks like a delightful combination! ;->
Virtual hugs,
Judie
Oh yes it’s. Absolutely!
Liz