Baking a batch or two of cookies was something our mothers and grandmothers thought nothing of. They didn’t mind creaming the butter and sugar by hand, or for the lucky ones, in the mixer. Today we avoid such recipes if we can.
(Up until last year I didn’t own a cake mixer and my ‘tools of trade’ were a glass bowl and a wooden spoon by mum made me on her wood-turning lathe! )
This recipe is made in a pot – it will take longer to cool the mix than it will to make them! Best news is that you will just have a pot and a wooden spoon to wash up afterwards 🙂
My best tip for making your cookies this method is to make sure the butter & sugar mix is cool enough not to cook the eggs!
Preheat the oven to 180°c – and prepare two baking trays by lining them with baking paper.
- 175 g butter
- 1/4 cup golden syrup
- 1 cup sugar
- 1 egg
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp mixed spice
- Extra sugar
Melt butter and golden syrup in a large pot. Remove from the heat. Stir in the sugar.
Add the egg and beat well with a wooden spoon. Sift the dry ingredients into the pot and mix everything together well.
Roll tablespoons of the mixture into balls, and then roll in the extra sugar.
Place on a prepared baking tray and flatten gently with a fork.
Bake at 180°c for 12 minutes or until golden.
(If you have crystallised ginger in your pantry try chopping 50 g finely and adding to the mix – for those ginger lovers out there this will be a lovely treat!)
Happy baking xx