- 65g soft brown sugar
- 65g butter
- ½ tsp bicarbonate of soda
- 1 tsp golden syrup
- 1 tsp milk
- 100g white spelt flour
- 1 tsp ground ginger
- 50g crystalised ginger, roughly chopped
These double ginger cookies are just the thing to make at home as a quick and flavorful treat. You could even make a big batch and keep it in the freezer – simply cook from frozen for 2-3 minutes longer.
White spelt flour is a versatile and useful staple to have in the cupboard for your baking efforts. Slightly lower in gluten than standard white flour, it can also offer a lighter option for the digestive system or for those with mild intolerances.
For more delicious recipes, come to Perfect Pastry course at the Cookery School. Our Tutors are always looking for easy and surprising recipes that will impress your friends and family on your next afternoon tea.
METHODDIFFICULTY: Easy 1 HR
Preheat the oven to 160˚C and line two baking sheets with greaseproof paper.
In a bowl or food processor, cream together the sugar and butter until light and fluffy. Add the bicarbonate of soda, golden syrup and milk and mix well. Sift in the spelt flour and ground ginger and mix until you have a smooth dough.
Transfer the dough to a board and gently need in the crystallized ginger. Lay out a piece of cling film and place the dough into the centre. Roll into a sausage shape about 8-10cm in diameter and rest in the fridge for at least 20 minutes.
When the dough is nice and firm, remove the cling film and slice with a sharp knife into rounds about 1-2cm thick place onto a baking sheets.
Bake for around 15-20 minutes. Remove and cool on wire racks before serving with a warming mug of tea.
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