Stem Ginger Cookies
Note - I have refreshed this recipe from the original and I hope you will agree that the cookies are now even lovelier. Primarily, I have adjusted the ratio of ingredients; reduced the batch size and made the instructions easier to follow.
These cookies are very moreish - exceptionally gingery, perfectly chewy and not excessively sweet.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 12 1x
- Category: Cookies
- Method: Oven baked
- Cuisine: British
Ingredients
Scale
- 75g (3oz) butter
- 1 overflowing tablespoon golden syrup
- 25g (1oz) stem ginger (roughly 1 ball), very finely chopped
- 150g (6oz) self raising flour
- 1/2 teaspoon bicarbonate of soda
- 1 rounded teaspoon ground ginger
- 1/4 teaspoon fine salt
- 75g (3oz) light, soft brown sugar (or caster sugar, if that's what you have to hand)
You will also need -
2 baking sheets, ungreased
Instructions
- Preheat the oven to 190°C/170°C Fan/375°F (gas mark 5).
- Melt the butter, syrup and stem ginger in a large saucepan.
- Add the flour, bicarbonate of soda, ginger, salt and sugar to a large bowl and mix them together with a fork or whisk so that they are fully combined.
- Add the bowl of dry ingredients to the melted mixture and mix to form a dough. Starting with a spoon and finishing with your hands works well
- Divide the dough into roughly even pieces - I did 12 - and roll each piece into a ball.
- Place the balls of dough, evenly spread out, on the 2 baking sheets and gently press each one down with the prongs of a fork, so that there is a clear indentation
- Now bake in the oven for 7-8 minutes or until lightly golden.
- Allow to cool slightly on the baking sheets before transferring to a wire rack until fully cooled.
- The cookies will keep nicely in an airtight container for a few days.
Keywords: cosy, comfort, afternoon tea
Find it online: https://marmaladeandme.com/stem-ginger-cookies/
