Dark Chocolate and Stem Ginger Cookies

I've been a cookie monster this week. I've made Scottish shortbreads flavoured with lemon zest, with cardamom and with vanilla seeds (more of those later). I've made American chewy cookies with chocolate chips, marshmallows and smarties, I've made Smitten Kitchen's World Peace cookies and I've searched for the perfect adult-friendly chocolate cookie.

Grown-up cookies are not too sweet, not too sugary and not too colourful. They have rich and decadant flavours and sometimes traditional, sometimes startling combinations. This is my favourite recipe of the week so far but we are still in the development stage.... I have a feeling these might become biscotti before the week is out. To be continued.....

Dark Chocolate and Stem Ginger Cookies

345g plain flour

2 tbsp cocoa powder

1 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

250g butter

200g caster sugar

1 egg, beaten

1 tsp vanilla extract

100g dark chocolate, roughly chopped

2 tbsp chopped stem ginger

Preheat the oven to 175C.

Beat the sugar and butter together until light and airy.

Whisk in the beaten egg and vanilla extract.

In a seperate bowl, sift the flour together with the cocoa, baking powder, bicarbonate of soda and salt.

Stir the dry ingredients into the egg mixture. Then stir in the chocolate and ginger. Bring the mixture together, it will be soft. Scoop walnut sized balls of dough and spread out on cookie sheets - give them lots of space, they will spread out.

Bake for 12 minutes then allow to cool slightly on the baking trays, they will firm up as they cool.

Tangerine and Dark Chocolate Biscotti

The PTA bake sale always arrives when you are least prepared. Throwing together a batch of cupcakes is no bother usually but I think is not necessarily what grown-ups want with their morning coffee.

I love biscotti but not the usual almond breakfast biscuit; give me stem ginger and white chocolate or cranberry and pistachio to dunk in a frothy latte.

These aromatic biscotti are an easy bake sale biscuit, but work even better as a christmas gift: wrapped in cellophane and tied with gold ribbon, they make a great token during the holidays to take to neighbours and open house parties and keep well for a week or two in a sealed tin.

Tangerine and Dark Chocolate Biscotti
350g Plain Flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 eggs
200g sugar
Juice and zest of 3 tangerines
2 tbsp candied orange peel
2 tsp orange flower water (optional)
100g dark chocolate chunks
(or good dark chocolate chopped up,
Green and Blacks Maya Gold is particularly good)
 

Sift the flour, baking powder, bicarbonate and salt into a large bowl.                                                       

In a separate bowl, whisk together the eggs, sugar and tangerine juice and zest.                             

Add the orange flower water if you are using, it is not strictly necessary but adds a beautiful light orangy depth.

Add the wet ingredients into the dry along with the chocolate chunks and candied peel. Stir until the dough comes together and loses its stickiness.

Form into two long, wide logs (approx 10cm x 30cm) on a baking tray and bake in the oven for around 30 mins until risen and golden.

Allow to cool a little then cut into 2cm wide slices.

Put these back on the baking tray and bake again for 10-15 mins till golden and crispy.