Ginger Cookies

Anon (see below)

A family friend sent this from North America. I have halved the quantities to make a batch more suited to the Irish oven.

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Makes 18. Heat your (conventional) oven to 375°F. Prep time: 15 minutes + 30 minutes (chill). Cooking time: 15 minutes.


Ingredients

  • 4 oz butter
  • 1 tbsp golden syrup (see tip)
  • 5 oz white flour
  • 6 oz light brown sugar
  • 3 oz oatmeal [not quick-cook]
  • ½ tsp baking soda
  • 3 oz crystallised ginger [not preserved ginger]
  • ½ tsp ground ginger

Method

  1. Melt the butter and syrup over a low heat (no need to boil).

  2. Mix flour, sugar, oatmeal, baking soda, crystallised ginger, and ground ginger in a large bowl.

  3. Pour the butter and syrup mix into the bowl and stir well until combined.

  4. Line a baking tray with silicone parchment.

  5. Form the mixture into small balls and space out evenly on the baking tray. A bit over 25 g each seems to make about 18 cookies (yes, I know there are only 17 in the picture; where do you think the 18th one went?).

  6. Chill in the fridge for 30 minutes.

  7. Bake for 12–14 minutes or until pale gold.

  8. Slide the parchment off the tray onto a wire rack. Do not move the cookies off the paper until they firm up.


Serving

  • Good with tea or coffee.


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