Nut and Spice Cookie Recipes - Best-Ever Ginger Cookies

 

Ingredients 

• 1 2/3 cups/250 g all­purpose/plain flour

• 2 tsp ground ginger

• 1/4 tsp baking soda

• 1/8 tsp salt

• 2/3 cup/140 g granulated sugar

• 1 cup/100 g finely chopped mixed candied peel

• 1/2 tsp grated lemon zest

• 1/2 cup/125 g butter, cut up

• 4 tbsp light molasses/treacle

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Method:

1. Sift the flour, ginger, baking soda, and salt into a large bowl. Stir in the sugar, candied peel, and lemon zest.

2. Heat the butter and molasses in a small saucepan over low heat until liquid. Mix the molasses mixture into the dry ingredients to form a stiff dough.

3. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 350°F/180°C/ gas 4.

4. Butter two cookie sheets. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch (3 mm). Use a 2-inch (5-cm) cookie cutter to cut out the cookies.

5. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

6. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 2 inches (5 cm) apart.

7. Bake for 8-10 minutes, or until just golden. Cool on the sheets until the cookies firm slightly. Transfer to racks to cool.