Vickys Chocolate Coated Ginger Cookies – a delicious recipe with flour, sunflower, brown sugar, ground ginger, golden syrup, ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rub the flour mix and butter together to form crumbs then add the ground ginger, baking powder and sugar
2
Add the syrup and form a dough by kneading it together
3
Wrap in clingfilm and refrigerate for an hour
4
Preheat the oven to gas 5 /190C /375F and line a baking sheet with parchment paper
5
Flour a surface with some of the leftover flour mix and roll out the dough until 1cm thick
6
Cut out your cookie shapes and place on the baking tray.
7
Press a square of crystallised ginger in the middle of each
8
Bake for 10 minutes then cool on a wire rack for 10 minutes
9
Melt the chocolate in the microwave and dip half of each cookie in it.
10
Let set on some parchment paper before serving
806
kcal
Calories
24
g
Fat
137
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 250 grams Vickys GF flour mix 4 from my profile, 100 grams sunflower spread / butter, 100 grams soft brown sugar, 1 tsp ground ginger, and more.
Yes, Vickys Chocolate Coated Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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