Nut and Spice Cookie Recipes - Spice and Honey Ginger Rounds

 

Ingredients 

• 1 1/2 cups/225 g all-purpose/plain flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp ground ginger

• 1/4 tsp ground cinnamon

• 1/8 tsp salt

• 1/2 cup/100 g firmly packed dark brown sugar

• 6 tbsp butter

• 3 tbsp dark corn syrup/golden syrup

• 3 tbsp dark molasses/treacle

• 1 large egg, lightly beaten

• 1/2 cup/50 g finely chopped crystallized ginger 

GINGER FROSTING:

• 1/2 cup/75 g confectioners'/icing sugar

• 1/8 tsp ground ginger

• 1/4 tsp unsweetened cocoa powder

• 1 tbsp hot water

• 1 tsp coconut oil or coconut extract

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Line two cookie sheets with parchment paper.

2. Sift the flour, baking powder, baking soda, ground ginger, cinnamon, and salt into a large bowl. Stir in the brown sugar.

3. Heat the butter, corn syrup, and molasses over low heat until the butter has melted. Remove from the heat and add the egg, beating until just blended.

4. Stir in the crystallized ginger. Beat the butter mixture into the dry ingredients with an electric mixer at low speed until well blended.

5. Drop teaspoons of the dough 1 1/2 inches (4 cm) apart onto the prepared cookie sheets. Use a fork to flatten them slightly.

6. Bake for 15-20 minutes, or until golden brown. Cool the cookies on the cookie sheets for 5 minutes. Use a metal spatula to transfer to racks and let cool completely.

7. Ginger Frosting: Mix the confectioners' sugar, ginger, cocoa, water, and coconut oil to make a smooth paste. Spread the frosting over the cookies.