I love a soft, chewy, milk choc chip cookie and also the taste of a gingerbread man, but not so much the crunchiness of it. So I’ve been experimenting trying to create the texture and chewiness of the cookie, with the flavour of the gingerbread. I think this recipe achieves just what I was hoping for!
Makes approximately 40 cookies
- 180g of soft brown sugar
- 140g of butter at room temperature
- 1 egg lightly beaten
- 3 tbsp of golden syrup (light corn syrup)
- 1 tbsp of dark treacle (molasses)
- 1 tsp of baking powder
- 2½ tsp of ground ginger
- ½ tsp of mixed spices
- ½ tsp of ground cinnamon
- ½ tsp of ground cloves
- ¼ tsp of salt
- 280g of plain flour (all purpose)
- Cream together in a bowl the softened butter and soft brown sugar.
- Add the beaten egg to the cream and sugar mixture and mix.
- Beat in the golden syrup and dark treacle.
- In a separate bowl, sieve together the baking powder, ginger, mixed spices, cinnamon, cloves, salt and flour.
- Slowly incorporate the flour and spices into the butter mix, making sure it’s all properly combined and there are no lumps of any one ingredient.
- Cover the bowl with some cling film and pop it into the fridge for 1 to 2 hours to firm up.
- Pre-heat the oven to 180C about 5 minutes before you’re ready to put the cookie dough into the oven.
- Shape the dough into walnut-size pieces and put them on a baking tray; press down lightly on each one with the back of a fork.
- Bake for 7 – 9 minutes in the centre of the oven.
- After 5 minutes remove the cookies and put on a cooling rack to cool completely.
- Enjoy with a cup of tea or coffee!
Domestic Princess tips:
- Make sure you don’t place the walnut size cookie dough too close together on the baking tray, as they’ll merge to form one massive cookie. About 2 inches apart is a good distance.
- Your egg should be at room temperature before adding it into the mixture.
- Replacing the soft brown sugar with muscovado sugar, will give the cookies a more treacley / caramelly flavour. Jaggery sugar is the alternative to soft brown sugar if you’re in Bangalore.
- If you can resist eating them on the day of baking, they taste even scrummier the day after if you store them in an air-tight container.
- Bangaloreans, you can buy golden syrup and dark treacle from Food World Gourmet on MG Road.
- Check the cookies after 7 minutes. If they have a golden colour, take them out then. The longer you leave them in to cook, the less chewy they’ll be!
- If you would like a stronger gingery flavour, add another 1/2 – 1 tsp of found ginger.