This is a recipe I found in a supermarket magazine years ago and saved it as it is one of our favourite, slightly crunchy and gingery cookies. For an extra indulging treat, we like to drizzle some dark chocolate over them.
- 225g self raising flour
- 1 tsp bicarbonate soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 125g butter, chilled, cut into cubes
- 100g soft dark brown sugar
- 100g golden syrup
- 100g dark chocolate (optional)
Pre heat the oven to 160c.
Sift the flour and spices together.
Add the cubed butter and combine (by hand) into the flour to resemble breadcrumbs.
Add the sugar, followed by the golden syrup. Mix by hand to form a dough.
Make small balls with the dough and put them on a baking sheet, pressing them down slightly. Leave some space between the cookies and they will expand as they cook.
Bake the cookies for 10 minutes. Once baked, allow them to cool on the baking sheet for a further 10 minutes before moving them onto a cooling rack to cool completely.
Optional – melt the chocolate in the microwave. Fill a piping bag with the melted chocolate and drizzled over the cooled, cooked cookies.