Another trial for Christmas prezzies has been on the go this weekend, with ginger once again as the key ingredient. I found this recipe on the Tesco website, and as I am always on the lookout for a perfect gooey cookie recipe, I thought I'd give this one a try. As well as ginger and chocolate, the recipe also called for chopped pecan nuts, which were a delicious addition both in texture and flavour to the finished cookie.
The mixture started out as a fantastic fudge cookie dough, almost brownie-like in consistency, then once chilled for a couple of hours, it became much harder and easier to work with. I scooped out portions using an ice cream scoop, and tried to get equal sized cookies this way. However, the mixture was still very sticky and it was quite tricky to get the mixture out from the scoop! I decided to bake the cookies in batches as I was expecting them to spread quite far and become large and flat. I lined two baking sheets with greaseproof paper and put six cookies on each, flattening them slightly with the back of a fork.
However, in the oven the cookies didn't spread as much as I had anticipated, and they remained quite thick once baked, and when eaten were quite cake-like in texture. The finished article may not have looked quite right in consistency terms, but they were certainly delicious! During baking I attracted some hairy friends, who hopefully were lured by the wafting smells of cookies baking.
I'm looking forward to trying this recipe again to see what will happen next time. I know I need to flatten the cookies much further, and hopefully this will result in a slightly crispier out edge, but still retain a wonderfully gooey and soft centre.
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