DARK CHOCOLATE, CHERRY & GINGER COOKIES

Dark chocolate, cherry & ginger cookiesDark chocolate, cherry & ginger cookiesDark chocolate, cherry & ginger cookiesDark chocolate, cherry & ginger cookiesDark chocolate, cherry & ginger cookies
A couple of weekends ago I read Shane Watson’s article in The Sunday Times Style Magazine on the demise of homemade ‘recession-conscious present giving’.  Apparently we should all put our glue guns away & instead present our loved ones with some truly luxurious bounty this Christmas.

I, of course, was most put out.  Don’t get me wrong Shane, I would also never turn down an M&S cashmere onesie, but there is something so inherently charming about knowing someone has made such a great deal of effort to make something special for you.  Whether it’s a knitted chunky grey & neon scarf for your boyfriend (Toni – I’m looking at you) or bringing some freshly baked bread when you go round to friends for lunch, I say long live the DIY present.

I therefore spent last weekend making 100 dark chocolate, cherry & ginger biscuits to distribute at the annual family Chanukah bash.  I even roped in my poor husband to weigh each ball of cookie dough to make sure they were exactly 25 grams – homemade yes, but never irregular.

Makes 40 biscuits

INGREDIENTS:
250g butter; softened // 165g caster sugar // 165g light brown soft sugar // 1 tsp vanilla extract // 1 egg // 335g plain flour // 1 tsp bicarbonate of soda // 150g dark chocolate chips // 150g dried sour cherries // 100g flaked almonds // 2 tbsp crystallised ginger, finely diced

METHOD:
Start by sifting together the flour & bicarbonate of soda & set aside.  Beat the butter, sugar, egg & vanilla extract with an electric mixer until light and fluffy.  Slowly add the flour & bicarbonate of soda in a couple of batches until mixed through.  Stir through the rest of the ingredients trying to make sure that they are evenly distributed through the mixture.  Wrap the dough in cling-film & pop into the fridge for an hour.

Roll out balls of approx 25g & place on a baking tray lined with greaseproof paper.  Make sure the cookies are around 5cm apart as they do spread quite a lot when they’re cooking.  They need about 12-13 minutes at 180°.  As always, I check mine half way through to make sure they aren’t burning & also turn the baking trays around so they bake evenly.  Leave them to cool for 10-15min before devouring.

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7 thoughts on “DARK CHOCOLATE, CHERRY & GINGER COOKIES

  1. Fame at last!! Just finished the last one this morning. Yum yum yum yum yum yum!
    What impressed me most was how regular they were. Whoever did that has real talent.

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