Spiced Ginger Cookies
A delicious cookie full of flavour
Ingredients
- 210 g Plain Flour
- 1½ tsp Ground Cinnamon
- 1½ tsp Ground Ginger
- ⅛ tsp Ground Cloves
- ¼ tsp Cardamom
- ⅛ tsp Nutmeg
- ¼ tsp Ground Coriander (optional)
- A pinch of Paprika (optional)
- 1 tsp Bicarbonate of Soda
- 125 g Unsalted Butter softened
- 100 g Dark Brown Sugar
- 100 g Molasses
- 1½ tsp Boiling Water
- Caster Sugar for Dredging
Instructions
- Preheat oven at 160C fan
- Line a baking tray with greaseproof paper
- Measure and sift and the dry ingredients together and set aside
- Add softened butter, dark brown sugar and molasses to a separate mixing bowl and cream them until pale and fluffy
- Add the boiling water the mix to loosen up the molasses , combine
- Add the dry ingredients to the mixture, making sure to combine well
- Add caster sugar to a bowl to dredge the cookie balls
- With an ice cream scoop, make 12 balls of cookie dough
- Roll each ball in the sugar bowl before placing them on the baking tray well spaced out.
- With a flat bottomed glass, lightly press down on each ball flattening it into a cookie. They will still spread a little while baking so keep that in mind when placing them
- Bake for about 15 mins. There should be cracks appearing on the top but still feel soft when pressed gently.
- Leave to cool on a wire rack and store in an airtight container