About a month ago I attended #BloggersFestival organised by Scarlett London Events. It was a great event where I got to meet some lovely bloggers including Jenna from A Balanced Belly a great free-from lifestyle blog, and Clarissa from Clari Michelle. I also came away with a heavy bag of freebies! As soon as I saw this jar of Opies Stem Ginger in Syrup I knew exactly what I was going to make!

White chocolate and ginger, sugar and spice – such a delicious and decadent combination! These cookies are so squidgy and naughty and wonderful – the perfect recipe for any bake-off-watching (you cannot watch that show without some yummy baked goods) or general indulgence.

There are a couple of key things to remember when you make cookies (I learned these the hard way!):

• You should be able to hold the cookie dough in your hands without it sticking too much – if it’s any wetter they will harden more when you cook them and you won’t get soft fudgy cookies. If the dough is too sticky just add more flour.
• Don’t over-bake them! They should be a little squishy and plump when you take them out of the oven with the edges just firming up. They will shrink down a little while they cool and form those creases.
• Leave them on the baking sheet for a good 20 minutes as they will continue cooking after you take them out of the oven.

Ingredients

Makes approx. 9 cookies

• 150g light muscovado sugar
• 100g butter
• 1 egg
• 200g flour plus extra for adjusting if needed (see note above)
• 1/2 tsp baking powder
• 1 tbsp ground ginger
• 100g white chocolate
• 2 pieces of Opies stem ginger in syrup chopped into smallish cubes

Method

1. Preheat the oven to 180°C (210°C if no fan).
2. Cream the butter and sugar together in a large mixing bowl.
3. Add the egg and stir.
4. Combine the flour, baking powder and ginger in another bowl. Gradually add to the wet mixture until you have a slightly crumbly dough. You should have a dough that you can pick up and shape easily without it sticking to your fingers.
5. Using your fingers, mix in the white   chocolate and stem ginger. Form into small balls and place on a baking sheet. Squish them down ever so slightly so they create an even shape when they cook. Don’t flatten them to much though as they will spread out in the oven.
6. Bake in the oven for 12-15 minutes. They’re ready to come out when the edges are firm. Keep an eye out and don’t overcook them!
7. When they’re done, take them out of the oven and leave them on the warm baking sheet for about 20 minutes or even longer if you can. They’ll continue to cook a bit so you don’t want to take them off too soon.
8. Enjoy your cookies with a nice cup of tea or coffee!