Tuesday, 19 April 2011

Chocolate and Ginger Cookies

Chocolate and Ginger Cookies
adapted from Rachel Allen's recipe

5 oz flour
1 oz rice flour
4 1/2 oz butter, softened
2 oz light brown soft sugar
5 oz crystallised ginger, finely chopped
4 oz dark chocolate, chopped

Preheat oven to 180C.

Place the flours, butter, sugar, chocolate and ginger in a food processor and whiz to combine.

Roll the dough into balls the size of large cherry tomatoes and place on a baking tray.

Using your thumb, flatten each one slightly and cook in the preheated oven for 8-12 minutes or until golden and firm. Remove carefully and cool on wire rack.