Apple, White Chocolate and Ginger Cookies

These cookies are my second apple recipe of this year. They have that sweet delicious taste of white chocolate and a subtle ginger flavour to compliment the apple. When I baked these cookies they didn't quite have the desired texture, being a bit too cakey for my liking. However, this might be due to a little too much liquid (I've reduced it in the recipe below), not having enough brown sugar so substituting some for white (don't do this, the sugar balance is really important in cookies) and not baking or leaving them to cool on the tray for quite long enough (I can sometimes be really impatient!). So, hopefully with these few amendments these cookies will be crisp on the outside and soft in the centre, as I think cookies should be. But, regardless of their final texture, they should still taste delicious!

Recipe - Makes 16

• 140g margarine, diced
• 110g light brown sugar
• 90g caster sugar
• 270g plain flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 2 tsp ground ginger
• 150g (dairy free) white chocolate chunks
• 2 small apples, peeled, cored and diced
• 75ml dairy free milk

Firstly, put the margarine and sugars in a bowl and cream together until light and fluffy. Mix in the rest of the ingredients until well combined. Cover and chill for at least 1 hour but preferably overnight. 

Line a baking tray with baking paper and preheat the oven to 180C. Spoon 4 dollops of the cookie dough about 4-5cm in diameter onto the baking paper, spread well out, and place in the oven to bake for 12-15 minutes, or until browned. Remove from the oven and leave on the tray to cool for about 5 minutes, then transfer to a wire rack to cool completely. Repeat this process with the remaining cookie dough to make all the cookies.