Baking Dessert

Ginger nut cookies

Name: Ginger nut cookies recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 34
Ingredients: 2 1/4 cups (335g) plain flour; 2 tsp bicarbonate of soda; 1 tbs ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 170g unsalted butter, chopped, softened; 1/2 cup (110g) caster sugar; 1/2 cup (110g) dark brown sugar; 1 egg; 1/4 cup (95g) molasses; 1 cup (220g) demerara sugar

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by Kirsten Jenkins

May 05, 2020

These sweet ginger cookies can be enjoyed with a cup of tea or coffee, but beware, you won't stop at one.

2 1/4 cups (335g) plain flour
2 tsp bicarbonate of soda
1 tbs ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
170g unsalted butter, chopped, softened
1/2 cup (110g) caster sugar
1/2 cup (110g) dark brown sugar
1 egg
1/4 cup (95g) molasses
1 cup (220g) demerara sugar

Method

1.

Combine the flour, bicarb, ginger, cinnamon, allspice and 1/2 tsp salt in a bowl. Set aside.
2.

Place butter, dark brown sugar and caster sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and pale. Add the egg and beat until well combined, then add the molasses. Gradually add the flour mixture and fold through until well combined. The dough will be very soft and sticky. Cover bowl with plastic wrap and refrigerate for 2 hours or until completely chilled.
3.

Preheat oven to 180°C. Lightly grease two baking trays and line with baking paper. Place demerara sugar in a small bowl and set aside.
4.

Roll the chilled dough into 1 tbs-sized balls, then toss in demerara sugar until completely coated. Arrange dough on the prepared trays, allowing room for the cookies to spread. Bake in batches for 14-15 minutes until the cookies begin to spread and crack on top. Allow to cool completely on the tray before serving.