Monthly Archives: December 2013

Christmas ginger snaps


This recipe is so festive it felt bizarre making them at such an early stage back in the first week of December. Although I didn’t regret eating them one little bit. Neither did my grand mother who they were a gift for.

ImageGinger snaps are quick, easy and are a biscuit with a long legacy so most people enjoy them even if its just for nostalgic purposes. Even if the recipient isn’t to sure to begin with the white chocolate coating will soon persuade them.


1 Ib 4oz Plain flour

15oz Brown sugar

1 1/2 C Vegetable oil

1/4 Black trecle

1/4 cup Golden Syrup

2 eggs

2 tsp baking soda

2 tsp ground ginger

2 tsp cinnamon

1 tsp ground cloves

1/2 C sugar (to roll in)

1Ib 8oz  white chocolate for decoration

Holiday sprinkles


1.Combine brown sugar, eggs, molasses; mix well.

2. Slowly add the oil, baking soda, ginger, cinnamon, clovesand mix well.

3. Add the flour a quarter at a time and mix well between each addition.

4. Using a small cookie scoop make balls, roll in sugar and place on  cookie sheets.

5.Bake the ginger snaps for 10 minutes and the  tops will crack.

6. Cool on rack. Melt the chocolate over a bain-marie, then using a spoon to help cover each cookie half way, place on waxed paper.

7. Decorate with the sprinkles of your choice and let dry completely.



– If you want more of a snap, bake the cookies for one or two minutes longer.

– I chilled my dough over night but I don’t know whether this is necessary because the recipe does not call for butter.

Recipe source:


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Rolo chocolate cookies


You could eat a cookie. Then you could eat a Rolo. Or you could even put them both in you mouth at the same time. But this post is on a whole other level. Chocolate cookie with a melted, chewy rolo centre. There is nothing to dislike. I first made this recipe when I moved to London as a house warming present for well um, myself. It’s a crowd pleaser and all of the people in your who aren’t addicted to food blogs with find this novel.



2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
Bag of Rolo candies, unwrapped
Sugar (for rolling the cookie dough balls in)


1. Preheat oven to 190C/375F. Line a baking sheet with parchment paper or silicone mat.

2. In a bowl, sift flour, baking soda, salt, and cocoa.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

4. Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.

5. Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.



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