Chocolate ginger snap cookie recipe
This recipe makes enough for two cookie crusts for the base of my classic cream cheesecake.
Ingredients
300g unsalted butter
200g golden syrup
250g brown sugar
10g ground ginger
1 egg (60g)
350g plain flour
80g cocoa
½ tsp bicarb soda
Method
1. Melt the butter, then stir in the golden syrup, sugar and ginger. Pour mixture into a bowl, then beat in the egg.
2. Stir in the flour, cocoa and bicarb, then mix to a smooth paste.
3. Scoop heaped teaspoons of the mixture onto a baking tray lined with non-stick paper spaced about five centimetres apart and bake at 160C/140C fan forced for about 18 minutes until crisp at the edges. Leftover dough can be rolled into a log, wrapped in non-stick paper, and frozen to use at another time.
These cookies can be eaten as is, or crushed for the base of my classic cream cheesecake.
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