About this recipe:Something like a ginger nut, these soft and chewy cookies benefit from freshly grated root ginger.
275g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 tablespoons grated root ginger
170g butter, softened
200g caster sugar
4 tablespoons treacle
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Method Prep:30min › Cook:15min › Extra time:1hr › Ready in:1hr45min
In a large mixing bowl, combine flour, bicarb and salt. In a separate bowl, beat ginger, butter and 200g sugar until light and fluffy. Beat in treacle and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
Preheat oven to 180 C / Gas 4.
Roll dough into 3cm balls and then roll them in sugar. Place 5cm apart on ungreased baking trays.
Bake until edges start to brown, about 15 minutes. Centres will be slightly soft. Let stand on baking trays 1 minute and remove to racks to cool completely.
Don't be tempted to flatten the balls before baking; the cookies will spread nicely in the oven whilst baking. Roll them in demerara sugar for a pretty effect.
This is a great recipe! I only put in one tbsp of fresh ginger and chucked a bit of dried ginger and cinammon in. I also had no treacle so used golden syrup. My tips to make them less cakey are to not sift the flour and to chill the mix for the full hour. They will be very soft when you take them out but leave them to stand on the hot tray for a couple of minutes and transfer to cooling rack for 10 minutes or so. Perfect! - 08 Feb 2015
Great taste, but some came out very cakey, so some I left in for longer - got a proper biscuitty texture, but very stuck to the baking tray. Why does the recipe call for an ungreased tray? - 23 Jul 2011