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Ginger. Maybe my favourite spice. It’s a different kind of heat to other spices. I love that tingle!
So I love the ginger tingle, and I love a good biscuit, so I decided this past blustery cold weekend needed a warming ginger biscuit. But no ordinary, namby pamby ginger biscuit. I give you the extreme ginger cookie.
I’ve used four different types of ginger in these babies: ground ginger, fresh ginger, stem ginger and ginger Spice Drops.
They’re the perfect treat for this time of year – they warm you up, not too sweet and perfect to dunk in a hot chocolate or a cuppa. The ginger is extreme – and so is the risk you’ll be going back for more!
Extreme Ginger Cookies
Makes 12-18 depending on size
- 200g plain flour
- 125g butter, room temperature
- 100g soft light brown sugar
- 50g caster sugar
- 1 egg
- ¼ tsp baking powder
- 1 ½ tsp ground ginger
- 2 cm fresh ginger, grated or minced
- 2 balls stem ginger, finely chopped
- 2 drops ginger Spice Drops
What you do
- Heat the oven to 200c
- Line a baking tray with parchment
- Cream together your butter and sugars until light
- Add the spice drops, fresh and stem ginger and egg and mix well
- Add flour, baking powder and dried ginger and combine until all mixed
- Divide into small balls – about ping pong size. Don’t flatten them!
- Cook in batches – you’ll get 6-8 on a tray
- Cook for 10 mins until slightly golden
- Resist the temptation to eat them all while they are still warm!
