These little cookies were an experiment to see if ginger worked as well as chocolate in cookies... the fact that they all disappeared during a long opera rehearsal is proof of that! I used stem ginger instead of crystallised, as I find the crystallised ginger can be a bit hard. (You can also keep the syrup, as it is delicious in a fruit salad) The photo below was a quick shot taken in the two minutes between drizzling the chocolate and feeding the cast, so apologies for the poor presentation!
Next time, I think I would add a teaspoon of ginger, plus perhaps a little milk or some of the ginger syrup to make them a bit flatter, but the end result was scoffed very enthusiastically, even the Merry Widow herself partaking of a little light refreshment between scenes...
|Stem Ginger Cookies|
2oz/50g soft brown sugar
1 egg, beaten
5oz/150g self-raising flour
6oz/175g stem ginger, drained, chopped into chunks (most of a jar)
1oz/25g dark chocolate for drizzling
Preheat oven to 180 deg C, and line two baking trays with non-stick baking parchment.
Cream the butter and sugar together until light and fluffy, then beat in the egg and sift the flour over the mixture, before folding it in using a metal spoon. Mix in the ginger.
Put the mixture in teaspoonfuls onto the baking sheet, flattening them slightly, and allowing space for them to spread. Bake for about 10-15 minutes until golden brown.
Cool on a wire rack. Melt the chocolate and drizzle it over the cookies. You should allow this to set before eating them, but it’s not compulsory!