Since its almost Christmas, I wanted to share a very much loved recipe of mine, but with a gingery twist to spice my Christmas spirit. They are perfect for the party and for the lunchbox! A treat no sweet tooth could say no to! This is a surprisingly easy recipe!
Now to achieve a neat looking 'zig zag' of caramel (unlike mine*) you will need to make the caramel of the right consistency, I unfortunately left mine abit runny simply because I ran out of ginger bread! (make sure you check your cupboards before hand!) The caramel was I admit, a 'winging it' recipe.*in a nutshell, I apologize for the un-neatness
Decoration all depends on your own preference, personally I think about the taste, BUT presentation is very important to me, the thing I love so much about cookies is they can look as scruffy as you like but still look great, Like mine.
Don't worry if your mixture is sticky, It is very sticky! This means its necessary for it to be refrigerated
For the cookies:
125g plain flour
75g cocoa powder
1 tsp salt
100g granulated sugar
100g caster sugar
30ml whole milk
For the Ginger Caramel
100g ginger bread biscuits (crushed)
*add all by eye, depending on how dry or watery it is.
pre heat oven to around 140*c
Mix the flour, cocoa powder and salt together in a large bowl, set aside and melt the butter in a pan on low heat. slowly add the melted butter, and the two sugars into the powder mix. Mix until think and sticky (it may be slightly dry) so add the egg. Chill in the fridge for at least 2 hours.
Take out of the fridge and let it sit at room temperature for a few minutes so its not to hard. form dough into balls and place of a lined baking tray and cook for 10-15 mins
Crush you ginger bread and add the milk and sugar, mix until of caramel texture, add milk or sugar in necessary.
Remove the cookies from oven and allow to cool before drizzling the caramel over the cookies. Et voila!