Chewy Ginger Cookies are best when chewy and crispy in all the right places, just like these. They should maybe be called Ginger Biscuits but whatever your opinion, this is an easy one bowl recipe with no messy dough to scrape off the counter.
2tbspGround Ginger - - use less for a more subtle flavour
1tspBicarbonate of Soda (Baking Soda)
Instructions
Preheat the oven to 170c fan or equivalent.
Line 2 baking sheets with grease-proof paper.
Add 85g Golden Syrup and 115g Butterto either a large bowl or a large pan.
Melt the syrup and butter in either the microwave or over a medium heat on the hob. It only needs to melt and not boil/get super hot or the egg will scramble.
Add 1 Egg to the butter/syrup mix and mix until fully combined. If you've overheated the syrup/butter or used a saucepan rather than microwave, allow the syrup/butter to cool a little first.
Weigh 200g Caster Sugarand 350g Self Raising Flour directly into the mixture.
Add 2 tbsp Ground Gingerand 1 tsp Bicarbonate of Soda.
Stir until the whole mixture resembles a slightly wet and shiny dough.If the mix is feeling a little dry or crumbly, you can add a little milk or water until it comes together into a soft but not sticky dough. A dry dough won't spread very well when being baked.
Turn the dough out onto a board, even it up and cut it into 16 equal size pieces.
Roll each of the pieces of dough into a smooth ball. You could also make smaller balls and therefore more, smaller biscuits.
Place each ball on the baking sheets making sure that you give them plenty of room to spread.
Press down the balls to flatten them slightly with the palm of your hand. The more you press, the thinner and crispier the biscuits will be. Don't press at all for thicker cookies with less spread.
Bake for 10 minutes. They will be very soft when removed from the oven but they will harden considerably on cooling.
Leave to cool on their trays for 5/10 minutes and when they are firm enough to handle, move them to a cooling rack.