This is a rich, sophisticated Christmas cookie that captures the essence of the season and then lavishes it with white chocolate. A cookie that asks you to buy the best white chocolate you can find and chop it into chunks. White chocolate chips just wont do.
|A CHRISTMAS COOKIE ... WHITE CHOCOLATE GINGERBREAD|| |
- 150g (2/3 cup) unsalted butter at room temperature
- 200g (1 cup) dark brown sugar
- 2 large eggs at room temperature
- 1 tsp vanilla
- 300g (2¼ cups) all purpose-flour
- 2 tsp ground ginger
- ¾ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ¼ tsp ground cloves
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 300g (10½ oz) good quality white chocolate, chopped into chunks
- Using your stand mixer with the paddle beat the soft butter until lightly whipped
- Add the sugar to the butter and beat until light and fluffy. About 2-3 minutes.
- Add the eggs one at a time beating well each time.
- In a separate large bowl whisk the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt.
- Add the flour mixture to the butter and sugar and continue mixing until well combined.
- Add the chocolate chunks and mix just until combined.
- Turn out the mixture into a bowl large enough to contain the dough and give you room to scoop out the dough for cookies. Cover the dough tightly with cling film and refrigerate for 45 minutes.
- Preheat the oven to 175C (350F) and line two baking trays with parchment paper.
- Use your smallest size ice cream scoop to portion out the dough and space them 5 cm (2 in) apart. The recipe makes 24 to 30 cookies.
- Using your finger tips press each cookie lightly down
- Bake your cookies one tray at a time in the center of your oven for 16 minutes.
- Allow them to cool on the baking tray.
- The cookies will keep fresh for 2-3 days in tightly closed container or freeze for one month.
The recipe calls for butter at room temperature. This means when you press the butter with your finger tip it indents easily. To soften butter cut it into small squares and layer between two pieces of saran wrap. Press down on the butter with your palm several times This will soften the butter.
This recipe was adapted from THE BOOK OF GINGERBREAD by Helen Garcia