I came up with this flavour combination by accident, but boy am I glad I did! You get both the creaminess of the fudge (I use all-butter) and heat of the ginger in this sweet, chewy cookie.
Ginger Fudge Cookies
- 85g unsalted butter, softened
- 170g light brown soft sugar
- 1 medium egg
- 170g self-raising flour, sifted
- 30g fudge pieces (5mm cubes)
- 40g crystallised ginger pieces (5mm pieces)
Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5 and line two baking trays with non-stick baking paper. In a mixing bowl beat the butter and sugar together until light and creamy, using an electric hand-held mixer. Add the egg and beat again until smooth. Using a wooden spoon, stir in the fudge and ginger pieces until evenly distributed then mix in the flour to form a stiff dough.
Divide the dough into 20 even rounds (about 30g each), placing ten on each tray and spacing well apart. Bake in the oven for 10-12 minutes until they have spread so they are about 8cm across and are slightly crisp around the edges. Allow to cool on the tray for 2-3 minutes before transferring to a wire rack. Serve warm with ice cream or enjoy on their own.