WCC #15 Easter Baking: Ginger choc chip cookies

Good Food Magazin 2006/04
Marta from An Italian in the US has chosen Springtime/Easter foods as her theme for the 15th Weekend Cookbook Challenge . Last year Make-ahead buttered poppy seed rolls were my contribution for WCC #4 and this was our Easter menue. For this WCC I thumbed through the Good Food Magazine and decided to participate witheaster baking

Ginger choc chip cookies

Ginger choc chip cookies 002

Happy Easter – Passover – Holiday to everyone!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Ginger choc chip cookies
Categories: Baking, Cookies
Yield: 20 Cookies


85 grams   Light muscovado or soft light brown sugar, 3 oz
200 grams   Butter, softened, 8 oz , plus extra for greasing
250     Gself-raising flour, 9 oz
2 tablesp.   Golden syrup
1 teasp.   Vanilla extract
100 grams   Dark chocolate drops or bar dark chocolate, 4 oz,
      — chopped
50 grams   Preserved ginger from a jar, 2 oz or
      — crystallised ginger, roughly chopped


  Good Food Magazine, April 2006, p.105
  Edited *RK* 03/28/2007 by
  Ulrike Westphal


Make these with the kids for an hour of messy fun – and some deliciously crumbly cookies to show for it. Or add your own flavourings to vary.

1. Butter and line 2 large baking sheets with baking paper. Heat oven to 200 °C/fan 180 °C/gas 6. Beat together the sugar and butter until pale and creamy. Stir in the remaining ingredients until you have a soft dough. Roll the dough into walnut-sized pieces and space out generously on the lined baking sheets. If you have time, leave to chill in the fridge for 30 mins at this point.

2. Bake the cookies for 12-15 mins until lightly golden; they will still feel quite soft in the middle. Leave on baking sheets until firm, about 5 mins, then transfer to a cooling rack to cool completely.

:PER COOKIE 169 kcalories, protein 1 g, carbohydrate 20g, fat 10g, saturated fat 6g, fibre 1 g, added sugar 11, salt 0.28g
:PREP 10 mins plus chilling
:COOK 15 mins

MAKE THEM YOUR OWN Instead of adding chocolate and ginger, try one of these combinations: 100g milk chocolate and 50g roasted salted peanuts 150g dried cranberries and zest 1 orange 2 tsp cinnamon and 140g raisins 1 tbsp poppy seeds and zest 1 lemon 150g mixed chopped dark, milk and white chocolate


more recipes and entries in English

2 thoughts on “WCC #15 Easter Baking: Ginger choc chip cookies

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert