Chocolate Ginger Cookies
These will keep for at least a week if stored in an airtight container
Makes enough for: 1 batch cookies
Ingredients
- 200 g softened, salted butter
- 180 g fructose
- 40 g liquid glucose
- 1 egg
- 300 g flour
- 100 g cocoa powder
- 5 mls ground ginger
- 2.5 mls baking powder
Method
- Place the butter, fructose and glucose into a stand mixer bowl
- Beat until pale and fluffy, scraping down the sides when necessary
- Add the egg and mix to combine
- Place the flour, cocoa, ginger and baking powder into a bowl and whisk to combine
- Place a quarter of the mixture into the stand mixer bowl, and mix on a slow speed
- Repeat this until all the flour has been added and a dough forms
- Divide the dough in half and roll each half between sheets of baking paper to 5mm thick
- Place into the fridge for 15 minutes then cut into shapes and place onto a lined baking tray
- Place the baking tray into the fridge while you preheat the oven to 160° Celsius
- Place the baking tray into the oven and bake for 15 minutes
- Remove from the oven and place the baked cookies onto a wire rack to cool completely