Chocolate and Ginger Cookies adapted from Rachel Allen's recipe 5 oz flour
1 oz rice flour
4 1/2 oz butter, softened
2 oz light brown soft sugar
5 oz crystallised ginger, finely chopped
4 oz dark chocolate, chopped
Preheat oven to 180C.
Place the flours, butter, sugar, chocolate and ginger in a food processor and whiz to combine.
Roll the dough into balls the size of large cherry tomatoes and place on a baking tray.
Using your thumb, flatten each one slightly and cook in the
preheated oven for 8-12 minutes or until golden and firm. Remove
carefully and cool on wire rack.