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Gingerbread and White chocolate Cookies - a recipe for 2

dairy-free, egg-free, nut-free, soya-free, sesame-free vegetarian and vegan
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Prep Time 15 minutes
Cook Time 13 minutes
Servings: 2
Course: cookie
Ingredients Equipment Method

Ingredients
  

  • 30 g dairy-free margarine
  • 40 g dark soft brown sugar you can use light brown sugar if that is what you have
  • 1 pinch salt
  • 2-3 tsp syrup
  • 60 g plain flour
  • ⅛ tsp bicarbonate of soda
  • ¼ tsp ground ginger
  • 25 g white chocolate chopped
  • 10 g crystallised ginger chopped (optional)
  • 1 tbsp demerara sugar to coat the cookies (optional)

Equipment

  • 1 baking sheet
  • 1 sheet of non-stick baking paper

Method
 

  1. Preheat the oven to 160℃ Fan (or 170℃non-fan)
  2. Cream together the margarine, sugar, salt, and syrup until light and fluffy
  3. Sift in the flour, ginger and bicarbonate of soda and mix to form a soft dough
  4. Roughly chop the white chocolate and stir into the dough. Add the chopped crystallised ginger, if using.
  5. Form into two balls, each weighing approx. 80g each and place on a lined baking sheet. If you like rolling the demerara sugar before placing on the baking sheet for an extra crunchy exterior
  6. If you have time, place in the fridge for half an hour to chill, but you can also bake immediately
  7. Bake for 11-13 minutes until risen and slightly golden
  8. Move to a wire rack to cool