Sunday 5 May 2013

Ginger Cookies Recipe

I love the classic crunchy British ginger biscuit (ginger nut), which is great with coffee. Here though the British classic is married with an American classic, the cookie to yield a spicy and tasty treat that goes brilliantly well with a mug of coffee.

Even if you are not a big fan of ginger, you really should give these a try.

Ginger Cookies

Serves: 20
ginger cookies: classic cookies (biscuits) with stem ginger baked into the dough


350g (3 cups) self-raising flour
pinch of salt
200g golden caster sugar
1 tbsp ground ginger
1 tsp bicarbonate of soda
115g (1/2 cup) unsalted butter
90g (1/2 cup, scant) golden syrup (light corn syrup)
1 large egg, beaten
150g (5 oz) preserved stem ginger in syrup, drained and coarsely chopped


Sift the flour into a large bow, then add the salt, caster sugar, ground ginger and bicarbonate of soda.

Dice the butter and combine in a small pan with the syrup. Heat until the sugar has melted then stir to combine. Take off the heat and set aside to cool until just warm.

Pour the butter mixture over the flour blend then add the egg and 2/3 of the ginger. Mix throughly then use your hands to bring the ingredients together as a dough.

Divide the resultant dough into 20 pieces and form these into balls. Arrange, some distance apart, on a greased baking tray and press down to flatten. Press the remaining ginger pieces into the tops of the cookies then transfer to an oven pre-heated to 160ºC (325ºF, Gas Mark 3) and bake for about 14 minutes, or until the cookies are golden brown in colour.

Remove from the oven and allow to cool on the baking tray for 1 minute then, using a metal spatula, carefully transfer the cookies to a wire rack. Allow them to cool completely before storing or serving.

These are excellent served with coffee.

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