I LOVE ginger……do you? Ginger bread, ginger loaf, ginger cookies, ginger nuts……
When making this ginger cookie dough, I can’t help but eat nibbles of it as I go! The hubby, Harley, tends to sneak a few spoonfuls of dough too. Super full of sugar and fat, but dam yummo. The recipe makes quite a lot of dough, so I keep half of it in the freezer and smash out another batch of cookies a few nights later. Really easy.
The recipe I got from a Donna Hay magazine. I made these cookies for my friend Jodie, who came over for a play date with her adorable twins. I had packaged up a few of them for Jodie to take away with her too…..gosh it feels good to give friends some home baking. Baking really is a way of sharing love and kindness. I wish I had got a photograph of the three toddlers gnawing into the cookies now.
So, here is the recipe……
125g butter (at room temperature and chopped)
½ cup brown sugar
²⁄3 cup golden syrup
2½ cups plain flour
2 teaspoons ginger
1 teaspoon baking soda
- Beat the butter and sugar with an electric beater until pale and creamy.
- Add the golden syrup, sifted flour, ginger and baking soda and beat until the mixture just comes together to form a dough.
- Wrap in plastic and put in the freezer for 15 – 30 mins. This is to make the dough nice and stiff to work with as you cut the cookie shapes out. Preheat oven to 190c (170 fan force).
- Roll the dough out between 2 sheets of baking paper until 5mm thick.
- Use cookie cutters or use a pointed knife to cut out the shape you desire from the dough.
- Place uncooked cookies on baking tray lined with baking paper.
- The dough will become softer as you work with it. If it becomes too soft, then place back in the freezer for a while. Gather up your off cuts of the dough, re-roll and cut more cookies.
- Bake in the oven for 10-12 minutes. Allow to cool on trays.
- Once cooled, I iced the cookies with royal icing. I used Queen royal icing (just add water and follow packet instructions), with added food colouring.