If you recently made lots of crystallised ginger, you might be wondering what to do with it. Particularly if you made a second batch and didn’t leave it to dry long enough before you sugared it, resulting in a sticky gloop of syruppy sugar. I dunno, something like that…
Well, fear not, my intrepid friends and blog readers. I have the solution. While I’m back to really oddly shaped cookies because they have been made in a cupcake-baker, please do not hold my photo against this recipe. It’s a good’un. As long as you like ginger. They certainly went down well at the Church Pot Luck (btw, Scottish churches really should take note of this. Such a lovely way of meeting people and sharing food together!)
Makes lots (30-40) (but they go fast, hence the lack of cookies in the photo…)
2 cups / 260g plain flour
2.5 tsp ground ginger
2 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground cloves
3/4 cup crystallised ginger
1 cup / 100g brown sugar (preferably dark, but demerara will do)
1 large egg
4 tbsp black treacle
- Beat sugar and butter until fluffy.
- Add the egg and treacle and beat until blended.
- Stir in a mix of all the remaining (dry) ingredients until just blended.
- Cover and refrigerate for between 1 hour and 1 day.
- Form into balls, roll in sugar, lightly squish onto greased baking sheets.
- Bake until cracked but soft to touch for 12 minutes at 175oC. Cool on sheets for 1 minutes before transferring to wire racks to cool.
- e fonder des syndicats ainsi que le droit de mener des négociations collectives.