225g butter, softened
85g light soft brown sugar
250g self-raising flour
2Tbsp golden syrup
1 tsp vanilla extract
100g dark chocolate drops, or dark chocolate chopped
50g preserved ginger from a jar, or crystallized ginger roughly chopped.
Butter two large baking sheets, and line with non-stick parchment. Beat he butter and sugar together till pale and creamy.
Stir in the remaining ingredients to make a soft dough. Roll the dough into walnut sized pieces, and space out generously on the baking sheets. Chill for 30 minutes.
Meanwhile preheat the oven to 200c
Bake for 12-15 minutes until light golden – they will still feel quite soft in the middle. Leave on the baking sheet for about 5 min until firm, then transfer to a rack to cool completely.
These were ok, but definitely not the best of the batch. The ginger was a nice touch, and they were really easy to make, but there are better ones out there. This one was from 101 Chocolate Treats.
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