175g caster sugar
1 medium egg
1 1/2 tbsp golden syrup
250g plain flour, plus extra for dusting the work surface
1/2 tsp bicarbonate of soda
Pinch of salt
2 tsp ground ginger
200g crystallised ginger, chopped into small pieces
Beat the butter and sugar until light and creamy. Add the egg and syrup and continue beating. Sieve in the flour, bicarbonate of soda, salt and ground ginger and stir to combine. Mix in the crystallised ginger. Turn the soft dough onto a floured work surface, divide into 24 pieces and roll into a circle. Place the dough onto a baking sheet lined with silicone sheet, allow enough room for the cookies to expand. Bake at 180 degrees centigrade for 12-15 minutes. Leave the cookies on the tray for 2 minutes to harden before transferring to a cooling rack.
Cutting the crystallised ginger into cubes:
Mmm... Ginger cookies!
These cookies are quite spicy which I liked. I found the ginger nuts not spicy enough. A few people thought they were too spicy and preferred a milder biscuit. Mum, who likes ginger, enjoyed these very much. Dad thought they were a little on the sweet side. Next time I might try reducing the sugar by 25g or 50g.
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