Choc ginger biscuits
These double chocolate ginger cookies are a delicious cross between a chocolate snickerdoodle and gingerbread dusted with crunchy sugar crust.
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Servings: 36
Calories: 115kcal
Ingredients
- 2 cups plain AP flour
- 2 tablespoon cocoa powder
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 125 g butter softened
- ½ cup brown sugar
- ½ cup sugar
- 1 large egg
- ¼ cup molasses I used golden syrup
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips I used a chopped up block of chocolate
- 3 tablespoon sugar for rolling
Instructions
- Preheat the oven to 160C(320F) fan-forced and line two baking sheets with baking paper.
- Sift the flour, cocoa, ginger, cinnamon, baking soda, salt and nutmeg into a medium-sized bowl and set it aside.
- In the bowl of an electric mixer, beat the butter and sugars together until it is light and creamy.
- Add the egg with the motor running then add the golden syrup and vanilla and beat them into the batter.
- Gradually add the dry ingredients and continue to beat until everything is mixed in.
- Take the bowl off the stand and add the chocolate chips and stir them through.
- Using a tablespoon-full of dough at a time, roll the dough into balls and then roll in the sugar.
- Place the balls at least 3cm apart from each other on the baking tray.
- Bake the biscuits for 8-10 minutes or until they start to form cracks on the top.
- Leave them to rest on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 89mg | Potassium: 83mg | Fiber: 1g | Sugar: 10g | Vitamin A: 96IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
