Ginger cookies by Elley our resident cook

ginger cookies

Ginger cookies by Elley our resident cook

 

There is nothing nicer than a homemade cookie (or biscuit as we still tend to call them and long may it continue..)

For these Ginger cookies you will need:-

INGREDIENTS

125g organic butter

100g caster sugar

75g dark brown sugar

1 free-range egg

255g self-raising flour

1 tsp ground ginger

4 pieces of crystallised stem ginger from a jar, chopped finely

1 tbsp syrup (from the stem ginger jar)

2 tbsp demerara sugar for the topping

METHOD:

1. Line a full size baking tray with a sheet of Bake-O-Glide or baking parchment.

2. Cream the butter, syrup and sugar together

3. Add the egg, ginger spice and flour gradually, finally add the chopped ginger to the cookie dough.

4. Divide into 12 and roll into balls. Using the heel of your hand gently squash the cookie ball into a circle and with a fork press into the top to create ridges.

5. Then lie the ridged side into the demerara sugar and press lightly so that it sticks to the top slightly.

6. Place your cookies on the baking tray allowing space for them to spread during baking.

7. For a 2-oven Aga, hang the baking tray on the lowest set of runners in the roasting oven and hang the Cold Plain Shelf on the second set of runners above. For a 3-,4- or 5-oven Aga, using the baking oven hang the tray on the third set of runners. For conventional ovens pre-heat to 180 ÂșC/Gas 4.

8. Bake for 10-15 minutes until the cookies are golden brown.

9. Settle down for a cup of tea and a gossip with a good friend