Image courtesy of: http://www.kristinsweetland.com/onroad2003.htmDear friends and visitors
I was struck by the high volume of visits the site has recently had so I did some investigation (because I am vein) and discovered that if you typed in some phrases like Witchy Con (and some others, but since WC is close to our hearts, we'll stick with that example) on Google...well, by Odin's Thunderbolt....our smidge of a website comes up! How unutterably cool and wildly exciting is that!
I thought that it would be really excellent to celebrate that with a recipe for some divine ginger nut and chocolate chip cookies!
Ingredients
2 oz (50 g) dark chocolate (75% cocoa solids), chopped into little chunks
1 slightly rounded teaspoon ground ginger
4 oz (110 g) self-raising flour
½ oz (10 g) cocoa
1 level teaspoon bicarbonate of soda
2 oz (50 g) butter, cut into cubes
1½ oz (40 g) golden granulated sugar
2 oz (50 g) golden syrup (about 2 tablespoons)
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a 11 x 16 inch (28 x 40 cm) baking tray lined with baking parchment.
Begin this by sifting the self-raising flour, cocoa, ginger and bicarbonate of soda into a mixing bowl. Then, using your fingertips, rub in the butter until the mixture resembles breadcrumbs and next stir in the sugar and chopped chocolate. Now add the golden syrup, then mix everything with a wooden spoon and finish off by squeezing the mixture together with your hands.
After that, divide the mixture into 16, and roll each portion into a ball. Place on the lined baking sheet, very well spaced out as they will spread out quite a bit during cooking, flatten each one slightly, then bake on the centre shelf for 15-20 minutes, or until they have spread out and turned cracked and craggy. Cool on the baking tray for a few minutes then, using a palette knife, remove to a wire rack to cool completely.
