It has been challenging few weeks around here with all the packing and moving. We moved to our new home and are living amidst boxes. It is amazing how two people can amass boxes and boxes of stuff... We have been living quite comfortably in the new house with just the essential needs.
The kitchen has stripped down to a bare minimum. Just a couple of pots, three plates and mugs. Most of the kitchen is still packed away and will not be unpacked until the renovations are done ...which could take months. The fridge and stove are working and that in itself is bliss to me :-)
I made these cookies right before moving. It keeps well and improves with age. A much welcomed treat to a couple of exhausted movers.
Chocolate & ginger cookies - Donna Hay issue 47
150 gm butter - room temperature
1/2 cup brown sugar - packed
1/2 cup golden syrup
1 1/4 tsp ground ginger
1/2 cup candied ginger - diced small
1 1/2 cup all purpose flour
1/4 cup cocoa powder
1 tsp baking soda
200 gm dark chocolate - chopped1/2 cup white sugar
Using a stand mixer, cream butter, golden syrup and brown sugar for 7 minutes until creamy.
Sift all purpose flour, ground ginger, cocoa powder and baking soda. Add dry ingredients to creamed butter. Place dough in a bowl and set in the fridge for 30 minutes.
Preheat oven to 35o degrees. Line baking sheets with parchment paper. Roll tablespoonfuls of cookie dough into balls. Roll in white sugar and place on cookie sheets. Bake for 16 minutes. Cool on a wire rack. Cookies will be soft right after baked.
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