Stem Ginger Cookies

I first came across this recipe a few years ago on a web site called Culinary Bazaar. I am so glad that I was smart enough to print out the recipe at the time because the web site no longer exists, and I can't find the recipe anywhere online to give credit where credit is indeed due. I have adapted the original recipe ever so slightly, but it still has the same gorgeous rich but subtle taste of the ginger I made for the very first time. I made a fresh batch a couple of weeks ago and believe me they were gone within 48 hours... they truly are the most delicious little winter treats no one can resist!

MAKES 50 COOKIES

INGREDIENTS

2 1/2 cups plain flour
1 tspn bicarbonate of soda
1 1/2 tspn ground ginger
1/4 tspn ground cinnamon
1/4 tspn ground cardamom
1/4 tspn ground cloves
1 cup caster sugar
1/4 cup cinammon sugar
1/2 cup unsalted butter
1 egg, beaten
4 tbspn black treacle
1 tspn freshly squeezed lemon juice
1/3 cup crystallised stem ginger, chopped

METHOD

Preheat the oven to 170 degrees C and line two large baking trays with parchment paper.

Cream together the butter and sugar until light and fluffy. Then add the egg, treacle and lemon juice and mix well.

Sift in the flour, bicarbonate of soda and spices until the mixture comes together and then add the crystallised ginger.

Roll into 2cm balls and roll into the cinnamon sugar.

Place on baking sheet and press very slightly. Keep a 2cm gap between all the cookies as they will expand.

Bake for around 10-15 minutes - do not over cook, they will still be soft when you take them out of the oven but will harden during the cooling process.