This week we are lucky enough to have a recipe from the lovely Rosie Lovell of Rosie’s Deli and Café in Brixton – Ginger and Chocolate Cookies. She is, quite rightly so, building herself an enviable reputation. Her café is known for its great home-cooked tasty food and its warm atmosphere. This welcoming abode attracts an eclectic customer base from creative’s and musicians to locals spanning all ages and backgrounds.
If you not able to visit Rosie’s Deli and Café in person, you can recreate some of the recipes in your own kitchen with her wonderful cookbook ‘Spooning with Rosie’ available here. Read a lovely interview with Rosie about her charming Deli here.
Rosie’s Ginger and Chocolate Cookies
These cookies are a variation on a classic old family recipe, ‘Edna’s Chocolate Cookies’, which feature in my book ‘Spooning with Rosie’.
I love that recipes evolve like this. They start off as one thing, and then what’s in the cupboard shapes how they change. In this case, we had a load of crystallized ginger in the deli and so decided to add some to the original recipe. And then I’d run out of caster sugar so used muscavado sugar instead. This gives the cookies a really nice winter depth that we all need so much right now.
You can bake these for tea or actually incorporate them into a pudding if you prefer. I love ice cream with biscuits, so you could definitely try that if you need to stretch this to a pudding.
80g unsalted butter
1 medium egg
145g self raising flour
145g muscavado sugar
1 heaped tbsp drinking chocolate
1 tsp ground ginger
105g crystallized ginger
1. Preheat the oven to 180C/ gas mark 4.
2. Place the butter, egg, flour, sugar, drinking chocolate and ground ginger in a food processor. Blend until it is a smooth paste. Alternatively, if you don’t have one of these, beat the butter and sugar together first, using a whisk.
3. Then add the egg and finally the dry ingredients.
4. Measure out the ginger chunks, and then roughly chop them so that they are in about 4 pieces each. I use a large knife and go for it.
5. Fold the ginger into the biscuit mix.
6. Line two baking trays with greaseproof paper. Roll the mix into balls between your palms, so that you get 10 bullets about the size of a walnut. Lay 5 out on each tray, allowing space between the cookies, as they swell and widen.
7. Bake for 7-8 minutes. Remove the trays from the oven and let them sit for a few minutes to fully set. Now using a palette knife gently release the cookies to a cooling rack and tuck in.