Gingerbread cookies

Gingernut cookies

Makes 12


100g butter melted

50g caster sugar

100g brown sugar

25g treacle

1 medium egg

Dash vanilla essence

1/4 teaspoon bread soda

175g Odlums plain/cream flour

1 tablespoon ground ginger

Pinch mixed spice


Gently melt the butter, vanilla and treacle and once this stage is reached add to a bowl with the brown sugar and caster sugar. Stir well.

Add the egg and mix.

Sieve the flour, bread soda, ginger and mixed spice and add to the wet mix.

Place in a container and chill for 2 hours until firm.

Remove from the fridge and using a spoon, scoop out 12 balls and roll them between your hands until smooth and circle in shape.

Toss these in either brown or white granulated sugar and place on a lined baking tray.

These will spread during baking so allow some extra room.

Place in a preheated oven at 165C for 10 minutes or until golden brown.

Remove and allow to cool.


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