Spicy Stem Ginger Cookies

Few tastes conjure up thoughts of Christmas as much as the spicy nip of ginger on your tongue. These spicy biscuits are a treat just for the grown-ups.

125g softened, unsalted butter
100g caster sugar
75g dark brown sugar
1 egg
205g self-raising flour
pinch of salt
1 teaspoon ground ginger
150g chopped crystallised stem ginger

Grease a biscuit tray and preheat oven to 180’C.
Cream butter and sugar then add egg and ground ginger and combine.
Gradually add salt and flour and mix.
Add ginger pieces to the biscuit dough.
Roll into balls then press on to greased biscuit tray.
Bake 10-15 minutes until golden brown.
Once cooled, place on an old tea-plate, which can be purchased from an op-shop, wrap in cellophane and tie with ribbon. To make cookies extra special, dip one half in melted dark chocolate and allow to set before wrapping.

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