This recipe is a VERY good one.
350g gluten free self raising flour – you can use regular flour too if you’re not gluten-free.
1 tablespoon of ground ginger
1 teaspoon bicarb of soda
200g sugar
115g butter
85g golden syrup
1 egg
2 stem ginger bulbs – finely chopped.
Method:
Preheat the oven to 170°C/gas 3
1) Sift the flour, bicarb, ground ginger into a mixing bowl then add the sugar.
2) Gently melt the butter and golden syrup in a pan over a low heat.
3) When the syrup mix is barely warm, pour on to the flour mix along with the beaten egg and chopped stem ginger and stir together until well combined.
4) Roll the mixture in to 24 (ish…I’ve never been very good at getting the right number) walnut sized balls and place on greased baking trays.
5) Bake for 15 – 20 minutes. If necessary turn half way through so they brown evenly.
If you’re not a fan of ginger this recipe also works well with chocolate chips. You can replace the stem ginger with 100g of white chocolate – a winner!
Also, if you’re a chocoholic, like me, once they’re cool you can dip half of the cookie in to chocolate of your choice – I used milk chocolate.
With a Hint of Lemon 