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Baileys Gingerbread Skillet Cookie

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Directions

  1. Preheat oven to 180ºC.  Grease a large skillet with butter
  2. In a bowl, whisk the Baileys, butter, sugars, eggs and golden syrup. 
  3. In another large bowl, whisk the flour, baking soda, cinnamon, ginger, cloves and salt.
  4. Pour the wet ingredients into the dry ingredients and stir to combine.  Fold in the dark chocolate chunks.
  5. Bake for 20-25 minutes until still a little gooey inside. 
  6. Meanwhile, mix the caramel sauce with the 25ml Baileys Salted Caramel and warm in the microwave for 15 seconds, 
  7. Serve the skillet with vanilla ice cream and pour over the Baileys Salted Caramel Sauce.