Think gingerbread… but a lot better. And not the crunchy dry kind, but the soft chewy kind (the way it should be).
Another traditional Christmas recipe but pimped up a little. I love gingerbread and it is one of the greats that makes you feel super festive, but it can get a little Samey.
I promise you there is no better addition to warm, spicy ginger than white chocolate. Not only because the flavours go so well together but also because the chunks of white chocolate add such a great texture to the soft gingerbread cookie.
This is such an easy recipe to make, needs no fancy ingredients or equipment and it guaranteed to get you feeling festive. Ready in half an hour (or less) and makes 10 cookies that will keep for a week. Enjoy and happy day 2! ✨
Ingredients:
100g butter, softened
80g caster sugar
60g soft light brown sugar
1 egg
1 1/2 tbsp ground ginger
200g plain flour
100g white chocolate, cut into chunks
Method:
Pre-heat your oven to 190 fan and line two baking trays with baking paper.
Start by creaming the butter & sugar together with an electric whisk (or by hand, just going to take a little longer!) until it’s really smooth and paler in colour. Then beat in the egg until fully combined.
Stir through the ginger and flour until a cookie dough forms, then add in the white chocolate chunks and distribute evenly.
Take roughly 1tbsp size of the dough per cookie and roll into a ball, then place on the lined baking trays. Make sure there is enough room in between each cookies for them to spread out while baking.
Bake for 10-12 minutes until golden on the edges but still soft in the middle. Allow to cool for at least 10 minutes before tucking in.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
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