Description
Spiced festive ginger and syrup cookies.
Ingredients
- ⅔ cups Butter
- ⅓ cups Brown Sugar
- 1 Tablespoon Golden Syrup
- 1-½ cup Cake Flour
- 1 teaspoon Baking Powder
- 4 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Ground Mixed Spice
- ½ teaspoons Ground Cloves
Preparation
Preheat oven to 180ºC (355ºF).
Beat butter and sugar with an electric mixer until pale and creamy. Mix in golden syrup. Combine dry ingredients and add to mixture. Mix with a metal spoon until mixture sticks together.
Roll into balls, roughly 1 inch round, and place on baking trays, allowing enough room for biscuits to spread. Flatten a bit with your fingers. If you want thin and super crispy biscuits, flatten quite a lot; if you want chunky, softer in the centre biscuits, then flatten to about 1cm thick. (I like them both ways. The thinner biscuits are better for dunking.)
Bake for 15–20 minutes until rich golden brown. Store in airtight container.
Notes: You can easily double or triple this recipe to make a bigger batch of cookies.
