🍪 Double ginger cookies

24 cookies · prep 20 min · cook 12 min

Ingredients

• 300 g flour
• 180 g soft butter
• 200 g brown sugar
• 1 egg
• 4 tbsp molasses (or honey)
• 2 tsp ground ginger + 30 g chopped stem ginger
• 1 tsp cinnamon, 1 tsp baking soda, a pinch of salt
• Granulated sugar for rolling

Method

1. Beat the butter and brown sugar, add the egg then the molasses.
2. Fold in the flour, spices, baking soda and salt, then the stem ginger.
3. The double ginger, ground and candied, is what sets these apart from a plain spiced biscuit.
4. Chill the dough 1 h, then roll walnut-sized balls.
5. Roll them in sugar and set them well apart: they spread a lot.
6. Bake 12 min at 175 °C. Take them out while the centres still look soft — they finish setting on the tray.

Adapted from Michael's Home Cooking (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu