I love Christmas
baking. I ADORE it. The smell, the hustle and bustle, the taste (best bit). Even
early November you might catch me humming Christmas carols with my apron on
having a merry time in the kitchen. But hey, there’s nothing wrong with getting
into the Christmas spirit early, is there?
These cookies are a 12 out of 10 (you seriously
have to make them). I decided to be adventurous and try a new recipe (yes, I call
this adventurous, don’t judge) and I found myself making them. They are
definitely going to be a keeper for next Christmas! Heck, I’ve only made them
once and they’re already a family favourite!* Imagine soft, chewy ginger bread –
rolled in sugar. If that hasn’t got you jumping out of your red and green
striped socks to make them, then good luck with the festive season.
*Take the
last cookie, and you’ll be getting the evil eye for at least a week.
Guaranteed.
This recipe
makes 24 cookies (roughly).
Prep: 15
min
Cook: 10
min
Ready: 50
min
Ingredients:
2 ½ cups
all purpose flour
2 teaspoon
ground ginger
1 teaspoon
baking soda
¾ teaspoon
ground cinnamon
½ teaspoon
ground cloves
¼ teaspoon
salt
¾ cup
butter, softened
1 cup white
sugar
1 egg
1
tablespoon water
¼ cup
golden syrup
2
tablespoons white sugar
1. Preheat oven to 175o degrees C. Sift
together flour, ginger, baking soda, cinnamon, cloves and salt.
2. In a large bowl, cream together
butter and 1 cup sugar until light and fluffy. Beat in egg, then stir in water
and golden syrup. Gradually stir the sifted ingredients into the golden syrup
mixture. Shape dough into walnut sized balls, and roll them in the remaining 2
tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie
sheet, flatten slightly.
3. Bake for 8 – 10 minutes in preheated
oven. Allow cookies to cool on baking tray for 5 minutes before moving to a
wire rack to cool completely. Store in airtight container.
A few tips:
1. Try not to eat them all in one go.
:)
2. They spread out in the oven quite a
bit so make sure you place them far enough apart.
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