Gingernut cookies are by far my favourite cookie going. They’re sweet, they’re spicy, they’re crunchy: what more could you ask for?! They’re also perfect for dunking in a hot cup of tea – Perfection! (and if there’s one thing us Irish love, it’s tea and a few biscuits).
The good news is, these go great with a cuppa. The other good news is they’re super simple and quick to whip up. The other other good news is that there’s no bad news. Good news all around!
These have been my favourite flavour of cookie for years, so making them is a bit of an art-form for me (they need to be really perfect!). I slightly underbake these to keep them crispy on the outside, and soft and chewy on the inside. If you like your REALLY crunchy, leave them for another 2-3 minutes until they’re slightly darker brown, or alternatively, roll them a little thinner.
Flour both the surface and rolling pin well (this might save you re-rolling as many times as I did) as this dough gets a little sticky. I found it much easier to split the dough into thirds and roll it out this way. The smaller amount of dough makes everything far more manageable.
- 340g plain flour
- 160g light packed sugar
- 100g butter
- 1 level tsp bicarbonate of soda
- 2 level tsp ground ginger
- 1 level tsp cinnamon
- 3 tbsp golden syrup
- 1 tbsp black treacle
- In a large bowl, mix together your dry ingredients: the flour, sugar, bicarbonate of soda, and spices.
- Cut the butter into cubes and add to the bowl.
- Rub the butter in with your fingertips until you have a mixture resembling breadcrumbs.
- Add the egg, whisked, and the syrup and treacle.
- Combine until you have a firm dough.
- Turn the dough out on a floured surface and knead for around 1 minute until it's smooth.
- Roll out the dough with a floured rolling pin. I do this with a third of the dough at a time, so the amounts are easier to handle.
- Using a 2" cookie cutter, cut circular shapes out of the dough and lay them on a baking tray lined with greaseproof paper.
- Sprinkle the tops of the cookies with some demerara sugar, and chill the cookies in the fridge for 20 minutes before baking.
- As the cookies chill, preheat your oven to 180C/350F.
- Bake the cookies for 10-12 minutes. Take them out when they're golden, slightly expanded, and a little cracked.
- Allow to rest for 5 minutes on the baking tray once out of the oven, before removing them to a wire rack to cool completely.
- Cook the cookies in batches if you're short on baking trays/fridge space.