40 Wickedly White Chocolate Recipes: Carpe Cocoa, Seize the Chocolate - It's National White Chocolate Day! by Daniel Humphreys

Author:Daniel Humphreys [Humphreys, Daniel]
Language: eng
Format: epub
Published: 2018-09-11T18:30:00+00:00

White Chocolate-Dipped Gingersnaps

Soft and chewy gingersnap cookies are dipped in silky white chocolate and sprinkled with sweet pieces of ginger.

Servings: 15

Total Time: 40mins

Ingredients:

• 2 tsp bicarb of soda

• 2¼ cups all-purpose flour

• 1 tsp powdered ginger

• 1 tsp cinnamon

• ¼ tsp salt

• ½ tsp cloves

• ¼ cup molasses

• 1 cup light brown sugar

• ¾ cup unsalted butter (softened)

• 1 egg

• ¼ cup crystallized ginger pieces

• ½ cup white sugar

• 2½ cups white choc chips (melted)

Directions:

1. Combine the bicarb of soda, flour, ginger, cinnamon, salt, and cloves in a bowl.

2. In a second bowl, beat together the molasses, sugar, and butter. Add the egg and beat until combined.

3. Stir in the flour mixture until incorporated. Next, stir in the ginger pieces.

4. Cover with plastic wrap and chill for an hour.

5. Preheat the main oven to 375 degrees F and cover two cookie sheets with parchment.

6. Roll the dough into equally-sized balls; you should have approximately 30 dough balls.

7. Dip the top of each dough ball in sugar and arrange on the cookie sheets.

8. Place in the oven and bake for just over 10 minutes until golden. Allow to cool completely.

9. Dunk each cooled biscuit halfway into the white chocolate. Allow to set before enjoying.

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