Loving these ‘sparkling’ginger cookies. Crunchy outer, gooey, spicy middles…YUM!!
I made these lovlies to compliment the whisky, white chocolate ice cream and to make it into a dessert, they went down pretty well.
You may be suprised at how much spice i’ve put into the dough, but you really need something other than ginger to make a rounder flavour. With hardly any fat either they are practically health food! 🙂
Perfect for anyone with a dairy problem- no butter!
I’ll stop trying to talk them up, as it’s not really needed, and give yo the recipe.
Ginger Cookies
2 1/4 cup plain flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 tsp ground clove
1/2 tsp ground ginger
1/2 tsp fine sea salt
1/4 cup rapeseed oil, or any vegetable oil
1/3 cup molasses
1 cup dark brown muscuvado sugar
1 large egg
1 1/2 cup chopped crystalised ginger, mixed with 1 tbsp flour
About 1/4 cup granulated sugar (for the sparkle :))
Preheat the oven to 180’C and line 2 baking trays.
In a large bowl whisk together the oil, molasses and brown muscuvado sugar for about 5 mins. I used an electric mixer.
Add the egg and whic=sk for another min. Make sure you scrape down the sides, as theres always a bit at the bottom that never gets mixed in.
Mix in all the dry ingredients, i don’t bother sifting if im using the mixer as any lumps will dissipate, and mix to combine. Lastly add the ginger mixed with flour (this will keep the ginger pieces elevated in the mix evenly)
Roll into 16 even sized balls and roll in the granulated sugar. Place onto the baking tray about an 1inch apart and press down to flatten the cookies slightly.
Bake for 13 mins until crackly and firm to the touch, but still soft in the centre.
Put the kettle on and enjoy with a cuppa 🙂 xx
Hun With An Oven 