100g caster sugar
75g dark brown sugar
1 free range egg
255g self-raising flour
1 tsp ground ginger
4 bulbs of stem ginger from a jar, chopped
1 tbsp syrup from the above jar
2 tbsp demerara sugar for the topping
Line a full sized baking tray with a sheet of bake-o-glide.
Cream the butter, syrup and sugar together. Add the egg, ginger spice and flour gradually, finally add the chopped ginger to the cookie dough. Divide into 12 and roll into balls. Using the heel of your hand gently squash the cookie ball into a circle and with a fork press into the top to create ridges. Then lie the ridged side into the demerara sugar and press lightly so that it sticks to the top slightly.
Place your cookies on the baking tray allowing space for them to spread during baking.
2 oven Aga: hang the baking tray on the lowest set of runners in the roasting oven and hang the Cold Plain Shelf on the second set of runners above.
3/4/5 oven Aga’s: using the baking oven hang the tray on the 3rd set of runners.
Conventional ovens pre heat oven to 180C/Gas 4.
Bake for 10-15 minutes until golden brown.
Settle down for a cup of tea and a gossip with a good friend or scare the life out of small children knocking on your door.