Happy Cookies

You go away for a few weeks and on return, the world has been transformed. The world, may be a little bit of an exaggeration.
Let me elaborate: when I have a minute, I take a sweet delight in reading "the Greenwich Phantom". Every district, town, village should have a phantom, ours is a kind of contemporary freelance town-crier. This morning as I looked at his/hers website, I gasp, threw my shawl over my head and flew out of the house direction....... a new bakery. We have not had a bakery for pffffffff many many years, I got to Rhodes in 5 minutes flat, that is its name: "Rhodes Bakery" not the island, I have not grown wings yet. It was hiving, a joyous site, lovely, brown breads in the window, buttercups and tartelettes parading on their stand, this is really good new and it would seem that artisan-bakeries are back.
Sometime ago, I got an email from a friend who was about to finalise her dream: opening a bakery. Rather they are going to re-open the village bakery in Wye (Kent) which had long closed and will offer freshly baked high-quality breads, cakes and all sorts of other baked "deliciouseries". So it was with some anticipation that I tried one of her recipe.

Chocolate and Ginger Cookies

Chocolate and Ginger is a marriage made is heaven, we are all aware of the mood-boosting properties of chocolate and if the best property of crystallized ginger (also called candied ginger) is its tastes, it also relieves indigestion, the symptoms of colds, it alleviates nausea of all sorts including morning sickness and now.... wait for it..... it could even burn fat, the latter I doubt a little, certainly not when used in this recipe.

Yield: c.24
150 gm plain sifted flour
2 gm baking powder
100 gm crystallised ginger, finely chopped
50 gm soft light brown sugar
120 gm castor sugar1 large egg
120g plain chocolate chips
120g butter, softened


Beat sugars and butter until light and fluffy. Mix in egg. Sift flour and baking powder and add to mixture, along with ginger and chocolate chips. Blend lightly but well.
Drop rounded dessertspoons of the mixture onto two greased baking sheets spacing well apart. Bate in pre-heated 175 C oven for about 18 minutes until light golden brown. Transfer to cooling rack. Store, when coll, in airtight container.

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