About this recipe: Something like a ginger nut, these soft and chewy cookies benefit from freshly grated root ginger.
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.
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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
lovely! more cake like consistance than chewy cookie though - 19 Jun 2010