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15 Dec 2020

Chewy Gingernut Cookies

Chewy Gingernut Cookies | Take Some Whisks


It's only Day 3 but these might be a shoo-in for my favourite cookie of this countdown. Seems quite bold of me to say that already with 9 days to go still, but they are the most moorish thing I've eaten in a while. 

Chewy Gingernut Cookies | Take Some Whisks

You classically get gingerbread at Christmas, decorated cookies, houses and everything in between, but more needs to be said about the humble ginger cookie. 


Enter these chewy gingernut cookies. 


I've devoured two so far and had to contain myself from eating more. I currently have a zip lock bag full of them in the freezer too, to bake when the mood strikes. Which will probably be tomorrow at this rate. 


Chewy Gingernut Cookies | Take Some Whisks

Chewy Gingernut Cookies | Take Some Whisks


How did they get so chewy and fudgy? 


Well, that is thanks to the melted butter and golden syrup within these cookies, that and it's important not to overbake them. By taking them out the oven when they are puffy and soft, it means that you still get a chewy cookie the next day and the day after that... if they make it that long. 


My bet is they don't stand a chance. But give it your best shot. 


Chewy Gingernut Cookies | Take Some Whisks

Chewy Gingernut Cookies | Take Some Whisks


Chewy Gingernut Cookies

Makes: 18 cookies (depending on size)

Ingredients:
125g unsalted butter
5 tbsp golden syrup
350g self raising flour
200g caster sugar
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp mixed spice
1 egg

Optional coating: light brown sugar

Directions:
  1. Melt the butter and the golden syrup over a medium heat until melted and combined. Remove from heat and allow to cool slightly. 
  2. In a large bowl combine the rest of your ingredients. Pour in your melted mix and then stir to combine until all the flour has gone. Be careful not to overmix. 
  3. Then roll your dough into balls, mine were measured out to be roughly 45-50g each. Then place onto a plate and chill in the fridge for at least an hour, or they can be frozen at this point for future. 
  4. Preheat the oven to 180c/350f and line a baking tray with greaseproof paper. 
  5. Next, to prep the cookies, this is an optional step but gives a perfect crunch, roll each ball in light brown sugar and place on to the baking tray with about an inch space between each cookie to allow for spread. I will usually place 6 to a large tray. 
  6. Bake for 11-13 mins until the tops start to go puffy and golden. Remove from the oven and leave to cool slightly, the tops should deflate a bit and you will be left with a deliciously fudgy cookie. 

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