Uber-Ginger Cookies

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)

170g butter

1 large egg

4 tbsp black treacle

  1. Beat sugar and butter until fluffy.
  2. Add the egg and treacle and beat until blended.
  3. Stir in a mix of all the remaining (dry) ingredients until just blended.
  4. Cover and refrigerate for between 1 hour and 1 day.
  5. Form into balls, roll in sugar, lightly squish onto greased baking sheets.
  6. 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.
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