Chocolate & Ginger Cookies

cooking 8






2-3 tbsp milk.

4oz 125g margarine.

3oz 75g light soft brown sugar.

1 tsp egg re-placer 2 tbsp water whisk together.

5oz 150g SR Flour.

2oz 50g stem ginger finely chopped.

3oz 75g chocolate chips/ chocolate buttons.

cooking 7








1 tbsp golden syrup.

Oven at 180c, 350F Gas mark 4 Greased/ lined baking tins.

1. Beat the margarine until soft, add the sugar and  beat until light and fluffy, add egg mix and mix in.

2. Stir in flour, ginger, chocolate, syrup and milk, and mix until all ingredients are thoroughly combined.

3. Place teaspoonfuls of mixture onto trays quite well apart, using the back of the spoon gently flatten;






bake for 10 minutes until light golden brown. Carefully remove and place on cooling rack.

To make double chocolate chip cookies replace 1 oz flour with 1 oz coco powder, you can also add white chocolate chips/(buttons if can’t have milk). I found add a little milk makes the mixture bit more moist with using egg re-placer mix it isn’t as moist as it would be with eggs in.


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