We had a craving for something sweet and naughty that wasn’t just a wafer, and we’d already eaten all of Simon’s delicious truffles. So Jeremy found this Martha Stewart recipe for Chewy Chocolate Gingerbread Cookies online – with real ginger in them! That’s got to be heathy, hasn’t it?
We had some of the ingredients in stock in vaguely similar amounts to those required, so we thought we’d give it a razz.
We found 180g dark chocolate and chopped it into little bits.
Jeremy sifted about 200g flour together with 1 1/4 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1 tablespoon cocoa powder.
..oh, and 1/4 teaspoon ground cloves which went through our magic mixer. Not whole ones, obviously.
I was, at this point beating 110g butter together with about an inch root ginger (grated) BY HAND as we don’t have a paddle-fitted electric mixer. I got bored way before the equivalent of 4 minutes electric mixing, but it seemed mixed in…
…before I lobbed in 100g brown sugar. We skipped the molasses as, quite frankly, I don’t know what they are.
It’s at this point we forgot to take pictures, so here’s Shest waiting (relatively patiently) for his dinner to keep you amused.
Whilst he was doing that we mixed 1 teaspoon baking soda into 1 1/2 teaspoons boiling water and chucked that and half the flour mixture in with the buttery mix. Once that was combined, in went the other half of the flour mixture..
…and finally the chocolate bits (well, most of them) were added. J turned the whole lot turned out onto a piece of cling flim and patted it out to about 1 inch thick. OK it ended up a bit thinner, but it didn’t seem to matter.
Then we sealed it up tight and left it cozied up in the fridge for a couple of hours. Ahhh.
Two hours later: we wopped on the oven to 160 C (325 F or gas mark 3). I got busy rolling the dough into 1 inch balls, then putting them 2 inches apart on baking trays. QUICK! Back in the fridge for another 20 minutes.
“Roll the dough in granulated sugar,” says Martha, after they’ve been in the fridge. I’m still not sure if this sugar bit was necessary. You can have too much sugar you know. Haven’t you seen the news?
I digress. The oven was definitely warm enough by now, so we could bake the blighters till the surfaces cracked slightly, which worked out to be about 10 – 12 minutes.