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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Please note that this recipe calls for preserved ginger, which is the ginger typically sold in jars or in bulk stores (where I buy mine) that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use. | 2. Place soft butter and superfine sugar in a mixing bowl and, using an electric mixer, blend butter and sugar together until fluffy. | 3. Slowly stir in flour, then chopped ginger, then chopped chocolate. | 4. The mixture will be crumbly. | 5. Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm, about one hour. | 6. Dough keeps well in the fridge for several days, so there's no need to bake the whole batch up at one time if you're pressed for time. | 7. When ready to bake, preheat oven to 300°F. | 8. Cut logs of cookie dough into slices about 3/8-inch thick (I found a sharp serrated steak knife worked better for me than my chef's knife); arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes. | 9. Cool cooked cookies on a wire rack; do not store until completely cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup		1368.0	62.856	42.744	115.2
superfine sugar	1/2	cup		387.0	99.98	0.0	0.0
purpose flour	2	cups		-	-	-	-
gingerroot	1/2	cup	chopped candied preserved	-	-	-	-
chocolate	3	ounces	semisweet chopped	49.3281	8.0541	1.7519999999999998	1.2247

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.