Spiced Ginger Cookies
Recently I’ve been trying to make a sweet snack once a week in attempts to keep the sugar cravings away for Jason and I. I’m on week two of trying to get fitter so please ignore if you can hear my muscles screaming from where you sit.
You may think it’s counter productive to have sweet snacks around but I behave better when I can have a little something, sometimes even resist it completely! I’m aiming to make something on the healthier side (last week it was Fruit and Spice Muffins) or that comes in a smaller portion, as well as avoiding random snack buying costs due to my current unemployment status. I’m prone to having icecream weaknesses….but that really doesn’t help the getting fit goal.
Yesterday I made Spiced Ginger Cookies, which are just delicious. If you like a chewy cookie, you may want to make these. I found this recipe in my August 2012 issue of Super Food Ideas when I recently went through my stash of recipe magazines and yanked out everything I may actually make.
I’m not an enormous ginger fan usually, less is more for me, but I do love gingerbread so I thought these would be a hit. Jason on the other hand, loves it!
170g butter, softened
1 1/4 cups firmly packed brown sugar
1/4 cup golden syrup
2 cups plain flour
2 teaspoons bicarbonate of soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 cup raw caster sugar
2 tablespoons sliced glace ginger
- Preheat oven to 170 degrees C/150 degrees C fan-forced. Line 2 baking trays with baking paper.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and golden syrup. Beat until combined. Sift flour, bicarbonate of soda, ginger and cinnamon over butter mixture. Using a wooden spoon, stir until combined and a soft dough forms.
- Place raw caster sugar in a shallow dish. Roll level tablespoons of mixture into balls. Roll balls in sugar to coat evenly. Place on prepared trays, 5cm apart, to allow room for spreading.
- Using the palm of your hand, flatten slightly. Lightly press 1 piece of ginger into the top of each cookie. Bake for 15-18 minutes, swapping trays halfway, or until light golden. Cool on trays fr 5 minutes Transfer to a wire rack to cool completely.
I didn’t bother with the rolling in extra sugar or the glace ginger. It certainly doesn’t need it. I also didn’t read the instructions close enough and used heaped tablespoons of mixture per cookie. Be warned, they spread a LOT!
The hardest part is to try not to eat them all at once because they are just too yum.
Until next time, have fun.