Twice as nice
Most spices are very one-dimensional. You can add more or less of them to increase the intensity of flavour, but that’s about it. Fresh nutmeg tastes fairly similar to dry. But ginger. Ahh, the fun you can have with ginger. Dry ginger is hot and sweet and intense. Fresh ginger has a kick but a fruity tang to it. Crystallised ginger adds texture and sweetness. All of these can be layered together, without treading on each other’s toes. They can enhance a dish without overpowering it.
Unfortunately for me, I had no crystallised ginger in the sodding house this weekend, which irked me as I bet these cookies would be amazing with triple ginger in them, not just double. Still, they are pretty damn fine like this, with a background warmth from the ground ginger, and little bites of fresh ginger to add zing and kapow. Even better, if you eat them when they’re still warm the chocolate chips are just melty enough to be gooey. Delightful. Heidi recommends making these cookies tiny, and rolling them in a large-crystal sugar like demerara (apparently that’s what “turbinado” sugar is, so many strange terms to decipher when using American recipes, it’s a whole new language). I found these were quite sweet enough without extra sugar, though I can see that they would look amazing as little round bites covered in sparkling sugar.
Double-ginger chocolate-chip cookies
Adapted from 101 Cookbooks
I didn’t use any xanthan gum in this recipe as I thought the cookies didn’t need it and they were lovely and light and crumbly as a result, in a good way. If you do want to use xanthan gum I wouldn’t use more than 1 teaspoon and increase the liquid even more by adding a splash of milk to the dough at the end.
1/4 cup (56g) butter
2 tablespoons golden syrup
50g granulated sugar
1-inch piece of fresh ginger, peeled and finely grated
1 large egg
1 cup (150g) gluten-free flour blend
1/2 teaspoon bicarbonate of soda
2 teaspoons ground ginger
Pinch of salt
100g chocolate chips
1. Preheat the oven to 175 C. Line a baking sheet with parchment paper.
2. In a small bowl in the microwave melt the butter. Stir in the golden syrup, sugar and fresh grated ginger. When cool enough to touch whisk in the egg.
3. Mix the gf flour, bicarbonate of soda, ginger and salt in a large bowl. Stir in the liquids, then add the chocolate chips. Chill the dough in the fridge for about 15 minutes.
4. Scoop out balls of dough about 1-2 inches in size. Place 2 inches apart on the baking sheet, and flatten slightly with the heel of your palm. Place in the oven for 10-12 minutes (mine took 11) until golden brown and crispy round the edges. Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Makes 18. Have so far kept quite happily for 4 days in an airtight container at room temperature.