I got this recipe from a lady I worked with years ago. I think it was her mum’s. It’s extremely simple but it makes the most amazing cookies with that perfect cracked texture on the top and a chewy centre. They are amazing with a cup of coffee and have just the right amount of spicy ginger flavour.
Traditional ginger cookies
1 tablespoon golden syrup
1 cup of sugar
2 teaspoons of ground ginger
1 teaspoon bicarbonate soda
2 cups flour
Preheat your oven to 180 and line two cookie sheets with greaseproof paper.
Melt the butter in a medium saucepan over a low heat. Remove from the heat and stir in the syrup, sugar and egg. Add the ginger and stir. Add the bicarbonate of soda and stir. Add the flour and stir.
This mixture can be quite sticky so you might want to dust your hands with a little flour before working with the dough. Roll the dough into golf ball sized balls and spread out on the cookie sheets. There is no need to press them down but the will spread a lot so make sure you leave big enough gaps between them.
Bake for 10 minutes, one sheet at a time. Do not overbake, you want them to still be a little chewy in the middle. Place on a cooling rack to cool completely.
Makes 24 cookies