I pretty much always have the ingredients handy, and as far as I can tell this recipe is the easiest one I have come across for a really good, chewy cookie. I am playing around with the recipe, as I think there is probably scope for an excellent oatmeal and raisin cookie (probably my favourite cookie to eat, but have been sadly disappointed with recipes over the years, so going to have a go at making my own!! Fingers crossed)
Right first things first, this recipe comes from “The Great British Book of Baking” which accompanied the TV series The Great British Bake Off. Lovely book, very nostalgic.
Ok, first things first, here are the ingredients:
- 350g self raising flour
- 1 tablespoon ground ginger
- 1 teaspoon bicarbonate of soda
- 200g caster sugar
- 115g unsalted butter
- 85g golden syrup
- 1 medium free range egg – beaten
- 35g (2 pieces) stem ginger, drained and finely chopped
You will also need 3 baking trays greased with butter. However I never have more than 2 available so always have to cook this recipe in 2 batches. Worry not, they only take minutes to cook, so you won’t be hanging around the kitchen that long even if you only have one tray handy.
- Preheat your oven to 170 degrees C or Gas Mark 3
- In a bowl, sift your flour, bicarbonate of soda, ground ginger and sugar. I tend to just put all the ingredients into the bowl and then mix together using a whisk. This works really well.
- Then in a small (non-stick if you have one) pan, melt your butter and golden syrup together over a gentle heat. Leave it to one-side until it is just lukewarm.
- Then pour that mixture, the ginger pieces and your beaten egg into your bowl with the other ingredients and combine together.
- Once combined you can roll the mixture into about 24 walnut sized balls. Best equipment for this is your hands!
- Place these onto your prepared trays giving them plenty of room as they will spread out.
- Now according to the book these will need 15 – 20 minutes to cook. Mine have never taken more than 13 minutes so do start checking them after 10. Once they are spread out and golden brown take them out of the oven, leave them to cool for a minute or two on the tray ( this will firm them up a bit) and then using a spatula, slide them off onto a cooling rack.
- Try not to eat them when they are hot, you will burn your tongue and they actually taste better cold.
- They can be stored in an airtight container.
My variation on these, or added extra I suppose is dark chocolate. In a bowl in the microwave, gently melt around 50 – 100g dark chocolate. This very much depends on how much chocolate you want on your cookies. I usually melt around 75g and then using a piping bag, drizzle dark chocolate on to your cooled cookies. You do not have to do this as they taste properly gorgeous without chocolate, but sometimes you have those days when only chocolate will do!
Anyway, do have a go at these as they are so satisfying to bake.