A simple recipe for ginger cookies, which can be adapted for making other flavours such as chocolate. These cookies are delicately spiced, slightly crunchy, perfect dunk in your afternoon cuppa tea.
Prep Time: 15 minutes
Baking Time: 12 minutes
Makes: approx. 28
- 225G Isabel’s Cassava Flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp ground mixed spice
- 1½ tsp ground cinnamon
- 3 tsp ground ginger
- 150 g butter or dairy free spread
- 50g dark brown sugar (muscovado)
- 125g Demerara or light golden sugar
- 1 generous tsp of black treacle
- 1 large egg light whisked (or if vegan, add 1 Tbsp of water)
- Preheat your oven to 180°C/ (160°C fan assisted) 350°F/Gas Mark 4
- Grease two baking trays and cover with grease proof paper.
- Place the flour, baking powder, bicarbonate of soda, spices and sugar in a large bowl, mix well and make a well in the middle.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Add the whisked egg (or water if not using egg) and treacle and mix well together with your hands to make a smooth dough.
- Take small walnut sized pieces with the help of a teaspoon, roll into balls and place on the baking trays with enough space between each ball as the cookies will spread.
- Using a drinking glass press down gently each cookie (the cookies will spread to that lovely cookie size, but just need a little help), you will need to wet the bottom of the glass with water on every couple of cookies.
- Bake for 12 minutes until they turned golden brown. Leave the cookies to cool for 5 minutes on the baking trays before moving them to a wire rack to cool completely.
- The cookies will keep well for weeks in an airtight cookie jar or tin.
Top Tip: If you want to make cookies with a softer centre, then add 2 Tbsps. (2 Tbsp. altogether, even if not using the egg) of water or milk to the dough. I thought that this balance of sugar and the cookies did not taste too sweet. But if you want to reduce the sugar amount by 50g, I think that would be okay. Or perhaps substitute some of the sugar for honey