Fresh, quick, and healthy – Try our ginger, rum and raisin fudge cookies.


With Rum & Raisin

Fudge Cookies




  • 125g butter, softened
  • 100g dark chocolate, chopped
  • 2 tbs grated fresh ginger
  • ⅓ cup cocoa powder
  • 1 cup plain flour
  • 1 cup brown sugar
  • 1 egg
  • ¾ cup shredded coconut
  • 200g rum and raisin chocolate, chopped
  1. Combine the butter, chocolate and ginger in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Set aside to cool 10 minutes.
  2. Sift the cocoa powder and flour together into a bowl. Stir in the sugar. Stir in the chocolate ginger mixture and egg. Fold in the coconut and chopped chocolate. Cover and refrigerate 30 minutes until dough is firm.
  3. Preheat oven 180°C fan forced. Line 4 baking trays with baking paper.
  4. Roll heaped spoonfuls of mixture onto the trays, allowing room for spreading. Flatten slightly with damp fingertip.
  5. Bake two trays at a time for 12-14 minutes until cracked on top. Remove from the oven. Stand on trays for 15 minutes until firm enough to transfer to a wire rack to cool.