Looking for a tasty dessert that’s perfectly crisp on the outside and deliciously gooey on the inside? Try our beer battered cookie dough with an exciting ginger beer twist that leaves this batter deliciously light and airy!
150g self-raising flour (+ extra 50g to coat)
¼ tsp bicarbonate of soda
250ml chilled ginger beer
200g Bling cookie dough
Step 1 – Heat oil in a deep fat fryer or large frying pan.
Step 2 – Sieve the flour and bicarbonate of soda into a bowl and add the chilled ginger beer. Whisk until you have a smooth batter.
Step 3 – Slightly defrost your cookie dough, you can do this by placing them in the microwave for around 15 seconds, and roll them in the palm of your hand to make small balls, sizing is entirely optional.
Step 4 – Roll the balls into the plain flour until completely coated.
Step 5 - Remove from flour and place into the bowl of batter, make sure the balls of cookie dough are completely coated
Step 6 – Use a fork to lift the cookie dough and gently place into the oil. Leave in the oil until golden brown.
Step 7 – Remove from oil and enjoy. We recommend coating them in melted chocolate for extra yumminess!