Chewy Ginger Cookies

(5.0⭐️)

Grab yourself a bottle of champagne in preparation to smash against your flagship's maiden voyage towards the discovery of our best kept secret. These chewy ginger cookies are a spice explosion in your mouth. In your big, fat, greedy mouth. Fatty.

Perfect with a cup of tea with some friends 🧡

At A Glance

What You'll Need

Method

Preparation

1. Preheat the oven to 180 °C fan and line two baking trays with baking paper.
2. In a saucepan over low heat, melt and combine the following and set aside to cool once smooth:
   • 200 g Salted butter.
   • 150 g Dark brown muscovado sugar.
   • 200 g Light brown soft sugar or golden syrup.
   • Pinch of salt
3. In a large bowl, combine the dry ingredients:
   • 500 g Flour (and baking powder if needed).
   • 3 tablespoons (generous) Ground ginger.
   • 2 teaspoons Bicarbonate of soda.

Mixing & Shaping

4. Pour the cooled butter-sugar mixture into the dry ingredients.
5. Add the egg yolks and mix by hand until a dough starts to form.
6. If the mixture feels dry, add splashes of milk until it comes together into a soft dough.
7. Divide into 12 equal portions, roll each into a ball, and flatten slightly on the baking tray.
8. Use the back of a fork to make a light impression on top.

Baking

9. Bake for 8 minutes, keeping an eye on them.
   • They should be golden at the edges and slightly soft in the centre.
10. Allow to cool on the tray for 5 minutes, then transfer to a wire rack.

Notes

These cookies are best enjoyed warm and chewy.

Store in an airtight container for up to 5 days.

For extra spice, add a pinch of cinnamon or nutmeg to the dry mix.