Sugar, Spice & All Things Nice

Originally something created by a cookie company employee, National Cookie Day is celebrated in the UK on 4th December. It’s falling on a Sunday this year, so there’s no reason at all not to roll your sleeves up, the dough out and bake up a storm!

I love to eat cookies, but baking them is a bit of a challenge for me… so much so that I bought an entire book dedicated to cookie recipes that I’m working my way through, one sweet treat at a time.  

There was a time that I was baking for work pretty religiously, and ended up baking four batches of cookies in one evening! My favourite recipe ever is this one, which I didn’t realise was something I’d love (but is now covered in batter and other such delights!) 

Double Ginger Cookies

Serves:
Everyone

Difficulty:
Easy

Ingredients

  • 350g self-raising flour 

  • Salt 

  • 200g golden caster sugar

  • 1 tbsp ground ginger

  • 1 tsp bicarbonate of soda

  • 115g butter

  • 90g golden syrup

  • 1 large egg

  • 150g stem ginger in syrup 

Method

Step 1

Heat the oven up to 160 degrees and prep up three baking sheets – lightly grease or use reusable baking sheets.

Step 2

Sift the flour into a big bowl, then add in salt, caster sugar, ground ginger and bicarb. Stir it all (try not to let it go all over the sides!

Step 3

Melt the butter together with the syrup and stir it to combine it all together. Leave it to cool until it’s just warm, then add it to the flour mix. Mix it all together and then add in some of the chopped stem ginger.

Step 4

Bring the dough together into a smooth mix, then shape it into 20 balls (or fewer, depending on how much of the mix you’ve eaten beforehand!)

Step 5

Put the balls of dough onto the tray, then flatten them gently. Make sure to space them well apart on the trays unless you want a sheet of cookie and not individual cookies!

Step 5

Put a couple of pieces of stem ginger on top of each of the cookies, then bake them for about 12-15 minutes. It’s always better to put an extra batch through the oven and make sure there’s enough space for them to spread!

Step 5

Once they’re golden brown, take them out of the oven and leave them to cool on a wire rack. It’s better to take them out just before you think they’re done – they will harden up a little as they come out, and it’s never fun to have overdone cookies. Plus, these really will go from ‘okay’ to ‘burned crisps’ in about 30 seconds!

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