These are not the wilting flower of ginger cookies. They lack the molasses that is normally associates ginger cookies with Christmas baking. Still, they are assertive enough to stand up to a strong cup of coffee.
The recipe was adapted from the one featured in the Fortnum and Mason cookbook and a tray of these in the oven is as close as I’m getting to a stroll down Piccadilly.
- 135 g butter
- 135 g corn syrup
- 300 g flour
- 4 tsp baking powder
- 1 1/2 tsp baking soda
- 2 Tbsp ground ginger
- 100 g brown sugar
- 1/4 cup diced candied ginger, plus more for decorating
Preheat your oven to 325°F. Line 2 baking trays with parchment paper.
In a saucepan over low heat, melt the butter and corn syrup. In a large bowl, whisk together the flour, baking powder, baking soda, ginger and salt. Stir in the brown sugar and the diced ginger.
Pour the wet ingredients over the flour mixture and stir with a wooden spoon until a uniform dough is formed. Break off a tablespoon full of dough and roll into a ball. Place the balls about 2 1/2 inches apart on the parchment. Give each ball and a gentle press to lightly flatten.
Cut some more candied ginger into strips and press into the cookies.
Bake for 8 minutes. Allow to cool a few minutes on the tray before removing to a wire rack.
Unbaked dough can be wrapped and frozen for up to 2 months.