Ginger & White Chocolate Cookies
Give Santa’s snack an upgrade this year. Gently spiced and loaded with white chocolate, these cookies pair perfectly with a glass of milk and a carrot.
Unsalted butter, room temp
Dark brown sugar
Self-raising flour
Ground ginger
Ground cinnamon
White chocolate, chopped
You will also need:
A baking tray lined with baking parchment
Step 1 of 6
Add the butter, sugar and condensed milk to a bowl and using an electric hand whisk, cream the ingredients together until light and fluffy.
Step 2 of 6
Add the flour, ginger and cinnamon and mix again on low speed until all the flour has been incorporated and it’s starting to form a dough like texture.
Step 3 of 6
Add in the chopped white chocolate and mix in thoroughly – you want to make sure it's incorporated evenly throughout the dough.
Step 4 of 6
Using clean hands, roll the dough into balls and place on a baking tray lined with baking parchment. Pop into the fridge to chill for at least 30 minutes (but ideally overnight – chilling helps the flavours develop and also stops the cookies from spreading whilst cooking).
Step 5 of 6
Pre-heat your oven to 180°C, (160°C fan), Gas Mark 4.
Step 6 of 6
Space the cookie balls well apart on the baking trays then pop into the oven for 12-15 minutes or until they’re turning golden brown around the edges. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Store any leftovers in an airtight container for up to three days.
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