Crystallised Ginger Cookies
My adventure with soups eased my flu. After I fully recovered, I had strong craving for sugar, so I made Crystallised Ginger Cookies to formally say goodbye to flu.
Wow, my cookie has turned out to be the finale of this whole adventure. It had a fantastic look with evenly coated granulated sugar. They were perfectly cooked with crunchy outside and soft slightly chewy texture inside and had a pleasant aroma from crystallised ginger.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 15 cookies
- Butter, room temperature – 85 g
- Light Brown sugar – 80 g (10 level tablespoon)
- Egg, room temperature – 1/2 medium size (approx. 3 tbsp with foam from a beaten egg)
- Molasses – 28 g (2 level tablespoon)
- Flour – 140 g (14 level tablespoon)
- Baking Soda – 1 tsp
- Salt – 1/4 tsp
- Ground Cinnamon – 1/2 tsp
- Ground Clove – 1/4 tsp
- Ground Ginger – 3/4 tsp
- Crystallised Ginger, cut into small cubes – 50 g
- Golden Granulated Sugar – 2 to 3 tbsp
- In a mixing bowl, cream together butter and light brown sugar until it is light and fluffy.
- Add the beaten egg and molasses, mix until everything is well incorporated.
- Sift the flour, baking soda, salt, cinnamon, clove and ginger into the cream mixture. Add the crystallised ginger. Mix until everything is well combined. Don’t be alarmed, the mixture will be thick but it will workout.
- Preheat the oven to 180C (fan).
- Line the baking sheet with parchment paper, this eases the cookie removing process.
- Place the granulated sugar in a plate.
- Scoop a tablespoon of mixture and form into a round ball. Dip the ball into the granulated sugar, coat almost 3/4 of it. Place the ball on the baking sheet with sugar side up. Repeat this process for remaining of the mixture. The cookies will extend while baking, so leave a gap of atleast 3 times the size of your cookie ball.
- Bake in the preheat oven for 10 minutes or until little cracks appear on the top.
- Remove from oven and let it cool on the wire rack.