These spicy gingery cookies always disappear very quickly in our house. They always make me think of Christmas as they spread a delicious spicy scent around the kitchen but we eat them all year round. I adapted the recipe from one that my mum has been making for years and added extra ginger and cinnamon to account for our preference for extra spice!
These cookies are ridiculously easy to bake and are perfect to enjoy with a cup of coffee in the afternoon or a glass of milk. They keep well in an airtight container and also freeze really well either as dough balls or when baked. We usually bake with olive oil margarine spread and this works very well although I believe butter will be just as delicious!
12 ounces self-raising flour
7 ounces brown sugar
4 ounces butter/ olive oil margarine spread
2 tablespoons date syrup/golden syrup
2 /3 teaspoons ginger
1 teaspoon cinammon
1 teaspoon baking soda
1 beaten egg
- Preheat oven to 180 degrees
- Melt the butter/ olive oil margarine spread with the sugar and your syrup of choice in a saucepan until in liquid state.
- Weigh out the dry ingredients and add to the melted liquid.
- Mix well and then add the beaten egg. Continue to mix.
- Spoon balls of mixture onto a greased baking sheet – leave space for the mixture to spread out into cookie shape.
- Bake for 5-8 minutes until lightly browned.
- Remove from baking sheet after only a minute and place on wire rack to cool.
This is what they should like – chewy soft and delicious!