These cookies are easy and great to make. They have a chewiness and a crispiness to them, that make them so moreish. The warmth of ginger comes through and is delightful with a cup of tea! If you’re not a big fan of ginger replace with another dried fruit and a pinch of cinnamon or nutmeg. Or just use the Spice Yard’s Winter Spice Blend
I’ve put my twist on this by adding the Winter spice blend (not just for Winter!). Suggestions for other dried ingredients are: milk/dark/white chocolate chips; dried fruits like raisins, sultanas, apricots, cranberries; peanuts (unsalted), flaked almonds, chopped nuts, hazelnuts.
Ginger Spiced Cookies
- 350 g self raising flour
- 115 g salted butter (softened)
- 125 g light brown sugar
- 200 g caster sugar
- 2 tsp ground ginger
- 1 egg
- 1 tsp bicarbonate soda
- 1/2 tsp Winter Spice Blend
- 100 g chopped crystallised ginger
Planning & Preparation
- Pre heat oven to 170C
- Line at least 2 baking sheets/trays with baking paper
- Beat the egg
- Add the bicarbonate soda and winter spice mix to the flour
- If using dried ingredients, ensure all the pieces are the same size, chop if needed
- Melt down the butter and golden syrup on a low heat on the hob or in the microwave.
- Add the beaten egg to the bowl of butter and syrup.
- Carefully tip in the flour with the ground ginger and bicarbonate of soda.
- Now fold in the dried ingredients.
- If the mixture seems too thick, add a little milk until you get a light creamy texture.
- Divide the mixture into 16 portions and roll each into a ball.
- Take each ball of the dough and drop on the baking sheet about 8 cm apart.
- Gently pat down with your fingers.
- If you are making the smaller ones, allow plenty of space in-between, at least 4 cm apart.
- Place in the oven for about 10-15 mins.
- Once golden, take out of the oven and leave to cool down before you transfer them onto a plate or biscuit jar.
Buy the ingredients
Baking Spice Blend£4.50