STEM GINGER & WHITE CHOCOLATE CHRISTMAS COOKIES

A warm, festive twist on classic gingerbread….

Soft, sweet, and gently spicy, these Christmas cookies bring together the cosy heat of ginger with the sweetness of white chocolate. With the option to finish them with a cinnamon-maple glaze or a pistachio crunch, they’re the perfect treat to bake, share, or gift this festive season!

Ingredients (Makes aprox. 18 cookies)

Dry ingredients

• 285g plain flour
• 1 tsp bicarbonate of soda
• ¼ tsp salt
• 2.5 tsp ground ginger

Wet ingredients & mix-ins

• 170g butter
• 80g light brown sugar
• 80g granulated sugar (plus extra for rolling)
• 1 egg
• 80g stem ginger, finely chopped
• 2 tbsp stem ginger syrup
• 100g white chocolate, chopped

Method

1. Brown the butter

Place the butter in a pan over medium heat until it melts, foams, and turns golden brown. Keep a close eye on it so it doesn’t burn. Set aside to cool slightly.

1. Prepare your bowls (you can do this while your butter is browning)

In one bowl, whisk together the flour, bicarbonate of soda, salt, and ground ginger.

In a second bowl, weigh out the sugars.

In a third bowl, crack the egg, add the stem ginger syrup, and whisk to combine.

1. Chop your mix-ins

Finely chop the stem ginger and white chocolate and set aside.

1. Combine the wet ingredients

Pour the browned butter into the bowl of sugars and whisk together.

Once fully combined, add the egg mixture and whisk again.

1. Bring the dough together

Add half of the dry ingredients into the wet mixture and mix.

Stir in the chopped white chocolate and stem ginger.

Add the remaining dry ingredients, mixing just until no streaks of flour remain (don’t overmix).

1. Chill the dough

Roll the dough into even balls (you should get about 18).

Place on a tray, cover with cling film, and chill for at least 1 hour — or overnight for deeper flavour.

1. Roll & bake

Preheat your oven to 180°C

Roll each dough ball in granulated sugar, then space them out on a lined baking sheet (allow room for spreading)

Bake for 12 minutes, or until just set around the edges

Allow the cookies to cool on a wire rack

Festive Toppings (Optional but delightful!)

1. Cinnamon Maple glaze

Mix a little powdered sugar with maple syrup and cinnamon until smooth, then drizzle over cooled   cookies.

1. Pistachio Crunch

Melt some pistachio cream and drizzle it over cooled cookies then sprinkle with finely chopped pistachios

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