Ginger Cookies
By Sarah Kim Watchorn
10 people
10 minutes
5 minutes
Ingredients
- 0.5 tsp Bicarbonate of Soda
- 0.5 tsp Black Pepper crushed
- 75 g Butter
- 0.5 tsp Cinnamon
- 25 g Crystallised Ginger
- 75 g Demerara Sugar
- 1 medium Egg
- 1 piece Ginger Piece
- 100 g Light Brown Sugar
- 225 g Plain Flour
- 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.
