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Baking & dessert

Gingerbread & White Chocolate Cookies

Recipe bywjf.morris
CookiesGingerbread
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Total time4 hr 10 min
DifficultyEasy
Community ratingNew recipe
Whole recipe15.3g protein
Gingerbread & White Chocolate Cookies ready to serve
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Serves
6

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Method

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  1. 01

    Before starting

    60 minHands-off · check as directed

    Freeze the fudge

  2. 02

    Start

    1 minHands-on

    Mix the flour, ginger and bicarbonate of soda.

  3. 03

    Add butter and sugars

    3 minHands-on

    Beat the softened butter with both sugars in a separate bowl until completely combined, but do not whip it until light and fluffy.

  4. 04

    Add liquids

    1 minHands-on

    Mix in the rapeseed oil, treacle and vanilla with the butter and sugar

  5. 05

    Add dry ingredients

    2 minHands-on

    Fold in the dry ingredients butter do not over-mix

  6. 06

    Add milk

    2 minHands-on

    Gradually mix in the milk. The mixture may look slightly split; that is fine.

  7. 07

    Add chocolate

    2 minHands-on

    Add the chocolate and frozen fudge, reserving a few pieces for the tops.

  8. 08

    Divide

    1 minHands-on

    Divide into portions of approximately 50g. Form thick pucks about 5cm across, keeping exposed fudge away from the bottoms and edges.

  9. 09

    Refrigerate

    140 minHands-off · check as directed

    Refrigerate for two hours, then freeze for 15–20 minutes. This is particularly important now that butter is the only solid fat.

  10. 10

    Bake

    12 minHands-off · check as directed

    Bake from very cold at 180°C conventional/160°C fan for 11-13 minutes. Remove them when the edges are set but the centres remain pale and visibly soft.

  11. 11

    Reshape cookies immediately if needed

    1 minHands-on

    If they spread unevenly, circle a large cutter or mug around each one immediately after baking to reshape it.

  12. 12

    Rest the cookies on the tray

    25 minHands-off · check as directed

    Leave on the baking tray for 20-30 minutes.

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