RECIPE OVERVIEW
By Sarah Kim Watchorn
Ingredients Add to Shopping List
Serves: 10 people
Add all ingredients Select All
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0.5 tsp Bicarbonate of Soda
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0.5 tsp Black Pepper
crushed -
75 g Butter
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0.5 tsp Cinnamon
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25 g Crystallised Ginger
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75 g Demerara Sugar
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1 medium Egg
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1 piece Ginger Piece
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100 g Light Brown Sugar
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225 g Plain Flour
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75 g Treacle
Method
- Heat the oven to 180°C.
- Whisk the sugar and butter together in a mixer over a high speed until light and fluffy.
- Whisk together the flour, bicarbonate of soda and spices in another bowl to remove any lumps.
- Mix the egg, treacle and ginger together in a small bowl.
- Gradually add the flour to the butter, alternating with the egg, until fully incorporated.
- Divide into 10 pieces and press each one into the sugar to coat. Roll into balls and arrange on a baking tray lined with parchment paper. Nope don’t press them down.
- Bake for 12 minutes until golden. They will be a little soft and squidgy so give them a minute to cool before grabbing one.
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