Friday, October 16, 2015

Chewy Triple Ginger Cookies

These are for the ginger lovers in the house.

My older girl had been on to me to make hideous looking goblin biscuits, AKA green gingerbread men, for Halloween last year. The recipe came from her hideous (IMHO) Rainbow Fairies Annual. I was going to use my fail-safe ginger bread recipe, which I've shared here before, but decided she'd enjoy the whole thing more if she read the recipe aloud from the book as we went.

So the kiddies had their lurid green goblins, and I adapted the other half of the mix to be adult-friendly, by upping the ginger and adding stem ginger chunks - and shaping as proper cookies.

Rather than bake a big batch, what I recommend is to make up the dough, and keep it wrapped in the fridge in cling film (saran wrap) and bake a fresh batch every couple of days as they go quite soggy on the day after they're cooked. Fresh from the oven they are crisp and chewy and very moreish

Preheat oven to 180C Fan

120g butter (melted)
1 egg (beaten)
270g plain flour
2 tsp dried ground ginger
8-12 lumps of preserved stem ginger in syrup chopped into small chunks - depending on size and your love of ginger!
2 tbsp golden syrup
2 tbsp syrup from the ginger jar
1  tsp baking soda (sieved)
170g light brown soft sugar

Mix the butter, sugar, ground ginger and syrups together well. Add half the flour, then the beaten egg, and the other half of the flour. Add the chopped ginger. Mix to combine, knead for a minute with your hands. Form into a log, the diametre you want your cookies.

Slice into 1 cm thick slices, place on a lined baking tray - do not over crowd - squash them slightly thinner with your hands.

Bake for 10 mins until rich golden, be sure the edges don't go dark brown or they will be bitter. Cool for 2-3 mins on the tray to harden slightly, then remove and cool on a wire rack. Best eaten warm!

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