If last weeks ginger treacle cookies tasted like Christmas, I feel these certainly look the part! Although unfortunately they didn’t come out quite like the original photo, I’m blaming the fact that I halved the recipe – so you’ll just have to make lots and lots of cookies. I’m sure you might find one or two or twenty volunteers to consume them! Also worth noting that I just chopped up some white chocolate, whereas the original calls for white chocolate chips, which might make a difference in preventing their discolouration.
(makes about 36)
290g / 2.25 cups plain flour
2.5 Tbsp cocoa powder
1.5 tsp cornflour
0.75 tsp bicarbonate of soda
0.5 tsp salt
300g / 1.5 cups granulated sugar
1 large egg
1 large egg yolk
1.5 tsp lemon juice
1.5 tsp vanilla extract
1 tbsp red food colouring (gel if possible)
75g + 75g white chocolate chips
- Preheat oven to 190 degrees.
- In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside.
- Add butter and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes.
- Add egg and egg yolk and mix until combine.
- Add lemon juice, vanilla and food colouring and mix until well blended.
- Slowly add in dry ingredients and mix just until combined.
- Mix in 75g white chocolate chips.
- Scoop dough out by the heaping tablespoonfuls and roll into rough balls and place on buttered cookie sheets.
- Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 – 9 minutes.
- Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.