Chocolate ginger bread cookie dough
ROLLING, CUTTING, BAKING
MAKES 1 QUANTITY 125g unsalted butter, chopped and softened 90g brown sugar 230g golden syrup 350g plain flour, sifted 35g good-quality cocoa powder, sifted 1 tsp bicarbonate of soda, sifted 2 tsp ground ginger
Place the butter and sugar in the bowl of an electric mixer and beat for 10-12 minutes or until pale and creamy. Scrape down the sides of the bowl and add the syrup, flour, cocoa, bicarbonate of soda and ginger and beat until a smooth dough forms. Flatten into a disc, wrap in clingfilm and refrigerate for 30 minutes.