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August 12, 2010 / amyjmcintosh

Ginger cookies


Roll up, roll up, I’ve written my own recipe! This is a first for me as I usually rely on cookbooks, food websites and my Mum for cooking inspiration. My virgin recipe creation is … drum roll… of the biscuit variety. And if I may say so myself, I reckon it’s pretty damn good.

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Mum doesn’t think they’re the prettiest biscuits she’s ever seen, and I tend to agree, but they say it’s best not to judge a book by its cover. Anyway, give them a shot and let me know what you think. I’m open to feedback and suggestions!

Ingredients:
125g butter, at room temperature
3/4 cup (firmly packed) soft brown sugar
1 tsp vanilla essence
2 eggs, lightly beaten
300g (2 cups) wholemeal plain flour
1 tsp baking powder
1 tsp powdered ginger
1 tsp nutmeg
1/2 cup dates, chopped
1/2 cup walnuts, chopped
a handful of choc chips

Method:
Preheat oven to 180°C.

Beat butter, brown sugar and vanilla essence using electric beaters until well combined. Add the eggs and beat well after each addition.

Sift together plain flour, baking powder, ginger and nutmeg and mix into the butter mixture. Stir in choc bits, dates and walnuts and stir with a wooden spoon until just combined.

Roll large spoonfuls of mixture into balls and place about 15cm apart on oven trays lined with non-stick baking paper. Flatten the balls (using a fork dipped in flour) to about 7cm in diameter and 5-8 mm thick.

Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through. Remove from oven and cool on trays. They taste great just out of the oven! Store in an airtight container.

2 Comments

Leave a Comment
  1. The Kitchenette / Aug 12 2010 3:24 pm

    woot!!! I’m impressed because not only did you make up your own recipe, but it’s a COOKIE RECIPE. Which requires you to BAKE. (I can’t even follow a baking recipe, let alone make one up.)

    You win!

  2. amyjmcintosh / Aug 12 2010 11:56 pm

    Oooooh, thanks Carter! I’m so glad my favourite food blogger loves my very first recipe creation. Yay! xx

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