About this recipe:Crystallised stem ginger gives these spice cookies extra zip!
100g caster sugar
175g unsalted butter
1 egg white
2 tablespoons treacle
3 tablespoons chopped crystallised stem ginger
250g plain flour
1 teaspoon bicarb of soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
5 tablespoons demerara sugar for decoration
5 tablespoons icing sugar for decoration
Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 180 C / Gas 4. Grease 2 large baking trays.
In a large bowl, cream the butter and sugar. Add egg white and treacle; mix until fluffy. Stir in the crystallised stem ginger. Sift together the flour, bicarb, salt, cinnamon, ground ginger and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
Form dough into 2.5cm balls and roll in demerara sugar. Place balls on a baking tray 5cm apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking tray for a few minutes before moving to a rack to cool completely. Dip 1/2 of each cookie into icing sugar for decoration.