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Chocolate ginger snap cookie recipe

Dan Lepard

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These chocolate ginger snap cookies can be crushed into a cheesecake crust.
These chocolate ginger snap cookies can be crushed into a cheesecake crust. William Meppem

This recipe makes enough for two cookie crusts for the base of my classic cream cheesecake.

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Ingredients

  • 300g unsalted butter

  • 200g golden syrup

  • 250g brown sugar

  • 10g ground ginger

  • 1 egg (60g)

  • 350g plain flour

  • 80g cocoa

  • ½ tsp bicarb soda

Method

  1. 1. Melt the butter, then stir in the golden syrup, sugar and ginger. Pour mixture into a bowl, then beat in the egg.

    2. Stir in the flour, cocoa and bicarb, then mix to a smooth paste.

    3. Scoop heaped teaspoons of the mixture onto a baking tray lined with non-stick paper spaced about five centimetres apart and bake at 160C/140C fan forced for about 18 minutes until crisp at the edges. Leftover dough can be rolled into a log, wrapped in non-stick paper, and frozen to use at another time.

    These cookies can be eaten as is, or crushed for the base of my classic cream cheesecake.

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Default avatarDan Lepard is a columnist.

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Original URL: https://www.watoday.com.au/goodfood/recipes/chocolate-ginger-snap-cookie-recipe-20180119-h0l7hs.html