Monday, 7 February 2011

Old-Fashioned Ginger Cookies

Makes 60

300g plain flour
5ml/1 tsp bicarbonate of soda
7.5ml/1 1/2tsp ground ginger
1.5ml/1/4 tsp ground cinnamon
1.5ml/1/4 tsp ground cloves
115g butter or margarine, at room temperature, diced
350g caster sugar
1 egg
60ml/4 tbsp black treacle
5ml/1 tsp fresh lemon juice

Preheat the oven to 160C/325F/Gas 3. Grease three baking sheets.
Sift the flour, bicarbonate of soda and spices into a small bowl. Set aside.

Place the butter or margarine and two thirds of the sugar in a bowl and cream together with an electric mixer until light and fluffy. Lightly beat the egg and stir it in.
Stir in the treacle and lemon juice. Add the flour mixture and mix in thoroughly with a wooden spoon to make a soft dough.
Shape the dough into 2cm balls. Roll the balls in the remaining sugar to coat and place them on the prepared baking sheets, spaced about 5cm apart to allow for the dough spreading.
Bake for about 12 minutes, or until the cookies are just firm to the touch. With a spatula, transfer the cookies to a wire rack and leave to cool.

These came out looking brilliant. I think i was most proud of the appearance of these - for the most ridiculous of reasons, they looked as if they could be shop-bought, which is a stupid standard to want to attain. Maybe it's the good-enough-to-pay-money-for standard.

Taken from: The Cookie & Biscuit Bible

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