If there’s a scent or flavour that’s definitely associated with autumn then it has to be ginger, it’s just such a warming, autumnal smell that puts you right in the mood for cosy blankets, knitwear and Halloween. That’s why my ginger cookie recipe is perfect for this time of year!
I’ve made gingerbread before, which for me is a much more Christmassy recipe and these cookies are very different from that despite sharing the same spice. They’re definitely not as sweet as gingerbread and resemble shortbread more than anything else. They are extremely delicious though and went down a treat with a cuppa in our house!
Ingredients (makes 15-20 biscuits)
170g unsalted butter
150g granulated sugar
280g plain flour
1/2 teaspoon baking powder
1 1/2 teaspoons ginger
1 large egg
2 teaspoons vanilla extract
Method
1. Combine the butter and sugar together in a bowl then add in the egg and the vanilla extract
2. In a separate bowl combine the flour, baking powder and ginger
3. Add the flour mixture to the butter and sugar mixture a bit at a time and gently fold in. If the dough is too sticky, add more flour
4. Wrap the dough in cling film and place in the fridge for 1-1.5 hours or the freezer for 30-45 minutes
5. Whilst the dough is chilling, pre-heat the oven to 180 degrees (gas mark 5), line two large trays with grease proof paper and flour your work surface
6. Remove the dough from the fridge/freezer and roll out and cut into desired shapes
7. Bake for 20-25 minutes, until golden. The biscuits should still be soft
These are really simple to make but super tasty. Ideal for kids and adults!
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