Ginger and Lemongrass Cookies with White Chocolate Chips

Category: Cakes and Bakes

Chuncks of white chocolate in a chewy biscuit with fresh flavour of Ginger and Lemongrass Cordial. These cookies would keep for up to a week in an airthight tin - but they are unlikely to be around that long!

Servings

Makes 16

Ingredients

150g plain flour 50g self-raising flour 2tsp baking powder 85g caster sugar 1 medium egg 3tbsp Ginger and Lemongrass cordial 75g white chocolate, roughly broken into pieces 75g crystallised ginger, roughly chopped

Method

Preheat the oven to Gas Mark 4/180°C. Sift the flour, baking powder and sugar into a bowl. Beat the egg and mix with the cordial. Add to the dry mixture. Mix to a smooth dough then add chocolate and crystallised ginger. Spoon onto a lightly greased baking sheet, with about 5cm/2" between each biscuit. Bake in oven at Gas Mark 4/ 180C for about 12 - 15 minutes, until golden. Allow to cool, remove from the baking sheet. Store once cooled completely. Cook's Tip For different flavours use citrus or elderflower cordial - omit ginger add pieces of candied peel to organge and lemon zest to elderflower. PER SERVING 99 Kcal, fat 2g, saturated fat 1g, salt 0.2g, carbohydrate 19.4g, sugar 9.5g, fibre 0.4g