These Chewy Gingerbread Cookies are the next level version of my ever popular ginger cookies. With a little added treacle and a dash of cinnamon, they're a delicious riff on the classic cake flavours. This one bowl recipe which needs no chilling or rolling is a serious contender for best ever cookie!
2tbspGround Ginger - - use less for a more subtle flavour
1tspCinnamon
1tspBicarbonate of Soda (Baking Soda)
Instructions
Preheat the oven to 170c fan | 190c | 340f or equivalent.
Line 2 baking sheets with grease-proof paper.
Add 50g Golden Syrup, 50g Black Treacle and 120g Butterto either a large bowl or a large pan.
Melt the syrups 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.
Stir until the whole mixture resembles a slightly wet and shiny dough.
Turn the dough out onto a board, even it up and cut it into 16 equal size pieces. You could also cut it into more or less pieces for smaller or bigger cookies.
Roll each of the pieces of dough into a smooth ball.
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 thick 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.