Last weekend on Saturday, the weather was terrible, raining much of the day. Funny how it has rained almost constantly since they introduced a hose pipe ban in much of the South of England! It felt like hibernation weather. It was time for some baking. Having previously made the cardamom and lemon stamped cookies from from The Hairy Bikers’ Big Book of Baking, I wanted to adapt the recipe to make ginger cookies
Here is my new recipe:
225g/8 oz butter, softened
150g/5½ oz caster sugar
250g/9 oz plain flour
100g/3½ oz ground almonds
3 tsp ground ginger
- Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment.
- Using an electric hand-whisk, beat the butter and sugar together in a large bowl until pale and fluffy.
- Beat in the flour, ground almonds and ginger until the mixture is well combined and comes together to form a stiff dough.
- Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one.
- Press each cookie with a fork to flatten and leave an impression in the dough.
- Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown.
- Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days.
My partner claims they are perfect for dunking ;-).
I might try them with some stem ginger together with ground ginger next time to see if this improves the recipe.