HIPPITY HOP COOKIES

Well, hello!

If you’ve got a jar of our Ginger Spice and White Chocolate Ready-to-Bake Bake Mix, then you’re in the right place and are ready to dive into a world of Christmas spices and chunky-style cookies. I couldn’t be more excited you’ve chosen to bake a batch of these seriously tasty goodies.

Below, you’ll find a video of me guiding you through each step of the recipe, plus written instructions if you prefer a closer look.

There are just two things I’d love for you to do:

  1. Snap a pic of your cookies and e-mail it to me at hello@heartylittlekitchen.com.au, and

  2. and have FUN! After all, that’s the most important thing.

RECIPE

You’ll need / Ingredients:

    • 1 x jar of Ginger Spice Ready-to-Bake Cookie Mix

    • 125g unsalted butter

    • 2 tbsp golden syrup (you could use honey if you can’t get your hands on golden syrup)

    • 1 large egg

    • 1 tsp vanilla extract or paste (this is optional, but makes the cookies extra delicious!)

Directions:

    1. Line two large baking trays with baking paper and set aside.

    2. Measure and Melt your butter.

      Microwave method: Place the measured butter in a microwave proof bowl. Place in the microwave for 30 seconds before giving it a really good stir. If the butter still hasn’t melted completely, pop it back in the microwave for a further 20 seconds before giving it another good stir. Set aside to cool slightly.

      Stove top method: Place the measured butter in a small saucepan on the stove over low heat. As the butter starts to melt, give it a good stir so it doesn’t catch on the bottom of the saucepan. Remove from the heat immediately after it’s melted. Set aside to cool slightly.

    3. Grab your Ginger Spice Ready-to-Bake Cookie Mix, remove the lid and pour its contents into a large mixing bowl. You may need to give the bottom of the jar a good whack if the ingredients have some trouble coming out. Use a large spoon or spatula to give the dry ingredients a quick mix in the bowl.

    4. Add the cooled, melted butter to the bowl and the golden syrup, crack the egg into the bowl and add the vanilla extract (if using). Use a spoon or spatula to break up the egg and stir the mixture until everything is just combined and there are no dry bits left. You should have a soft dough-like consistency.

    5. Using an ice cream scoop (or a tablespoon), gently scoop out 12 portions of the cookie dough onto the prepared baking trays. Avoid pressing down too hard on the batter to maintain a light, airy texture. Make sure your cookie dough balls have space between them on the trays as they will spread a little when baking.

    6. Place the trays in the fridge to chill for 1 hour or the freezer for 30 minutes. This helps the cookies hold their shape while baking and gives them that deliciously chunky look and taste!

    7. Preheat the oven to 180˚C/350˚F conventional (if using a fan-forced oven, reduce the temperature to 160˚C). Once warm, add the trays of chilled cookie dough to the oven and bake for 12-15 minutes or until they are perfectly golden brown around the edges.

    8. Once baked, allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

    9. Snap a photo of your Ginger Spice Cookies and send it to us! And most importantly… ENJOY!