Gingerbread Thumbprints with White Chocolate

This recipe has become one of my all-time favourites – it is the perfect combination of a soft and chewy cookie with only a hint of ginger and a crunchy sugar coating.

This recipe makes around 40 cookies and is adapted from Culinary Concoctions by Pea Body. 

Ingredients

380g flour

2tsp powdered ginger

1tsp powdered cinnamon

1tsp baking powder

1/4tsp powdered nutmeg

Pinch of salt

170g butter

150g brown sugar (Plus extra for rolling the dough in)

170g golden syrup

1 egg

1tsp vanilla

200g white chocolate

30g butter

Recipe

1. Combine the flour, ginger, cinnamon, baking powder, nutmeg and salt together in a bowl.

2. Separately, beat the butter and brown sugar together until light and fluffy. Add the golden syrup, egg and vanilla and mix well. Gradually whisk in the flour mixture.

3. Press the dough into a flat disk, wrap it in cling film and place in the fridge until firm. At this point, I halved the dough and placed half in the freezer.

4. Preheat the oven to 170C and shape the dough into 3cm balls. Roll each bowl of dough in brown sugar.

5. Place the balls about 2cm apart on a baking tray. Take a small measuring spoon – or something similar – and make an indent in the centre of each ball.

6. Bake in the oven for around 10 minutes or until the edges of the cookies just begin to brown. Place on wire racks and leave to cool completely.

7. When cooled, melt the white chocolate and butter together in a bowl above a saucepan of simmering water. White chocolate burns very easily so keep an eye on it! When melted, spoon even amounts of the chocolate into the indentations in the cookies. Leave until the chocolate has set.

These cookies can be kept in an air-tight container for about a week.