Wednesday, January 27, 2010

Chocolate Ginger Chews


I've been on a bit of a baking frenzy since i've come home. Being the 'yet to be employed' girl that I currently am, most mornings start off with a bowl of soggy cereal in front of re-runs of Friends on Foxtel. I look over at my sister Alice when she asks 'so what are we doing today?', smile, slam the bowl of wheat-bix on the table and say 'BAKE!' I never would have thought that one of the things I would miss most while traveling is our oven, its not even a particularly spectacular oven, just the regular kind that never gets cleaned quite enough (my fault i know, mum). So even in the 35 degree heat, that oven has been beating out a minimum of 180 most days. Makes for a shiny brow indeed.

I came across this recipe in the OCT/NOV 2009 issue of Donna Hay magazine, hiding under the growing pile of old television guides on our coffee table. It's a damn delicious issue with no less than 10 cookie recipes. I have a major crush on gingerbread and missed out on the gingerbread house at christmas this year so in order to keep the cravings at bay, we made these chocolate ginger chews. They were not so much chewy as they were soft, which isn't such a bad thing (probably could have left them in the oven a bit longer). The dark chocolate thankfully doesn't drown out the ginger which tastes just that little bit spicy, while the sugar on top gives it the tiny bit of crunch it needs. I ate two, went out, came back and they were gone!

Chocolate Ginger Chews:
150g butter, softened
0.5 cup (90g) brown sugar
0.5 cup (175g) golden syrup
1.25 teaspoons ground ginger, sifted
1.50 cups (225g) plain (all-purpose) flour, sifted
0.25 cup (25g) cocoa, sifted
1 teaspoon baking soda, sifted
200g dark chocolate, chopped
0.5 cup (110g) white sugar, for rolling

Place the butter, brown sugar and golden syrup in the bowl of an electric mixer and beat for 8-10 minutes or until pale and creamy. Add the ginger, flour, cocoa and baking soda and beat until a smooth dough forms. Add the chocolate and mix until well combined. Refrigerate dough for 30 minutes or until firm.
Preheat the oven to 180 degrees C. (fan forced). Roll two tablespoons of the dough into balls at a time and roll in the white sugar. Place on baking trays lined with non-stick baking paper, leaving room to spread. Bake for 18-20 minutes or until the surfaces crack. Allow to cool on wire racks. makes approx. 24.

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