Ingredients
- 170 grams butter, softened
- 1 1/4 cups brown sugar, firmly packed
- 1 egg
- 1/4 cup golden syrup
- 2 cups plain flour
- 2 teaspoons bicarbonate of soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 cup caster sugar, raw caster sugar specified
- 2 tablespoons glace ginger, sliced
How to Make
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Step 1: Preheat oven to 170C/150C fan-forced and line 2 large baking trays with baking paper.
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Step 2: Using an electric mixer, beat butter and sugar until light and fluffy and then add egg and golden syrup and beat until combined. Sift flour, bicarbonate of soda, ginger and cinnamon over butter mixture and using a wooden spoon, stir until combined and a soft dough forms.
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Step 3: Place raw caster sugar in a shallow dish and roll level tablespoons of mixture into balls and then roll balls in sugar to coat evenly and then place on prepared trays, 5cm apart, to allow room for spreading.
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Step 4: Using the palm of your hand, flatten slightly and then lightly press 1 piece of ginger into the top of each cookie and bake for 15 to 18 minutes, swapping trays halfway, or until light golden and then allow to cool on trays for 5 minutes before transfering to a wire rack to cool completely.
Tips & Variations
- Lining baking trays with baking paper prevents cookie bases from over-browning and burning during cooking.
- Standing cookies on trays for 5 minutes after baking gives them time to firm up.
- Arrange cookies on trays in a zigzag pattern as this allows room for spreading and for the heat to circulate around the cookies.
We hope you enjoy this recipe!
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