These moreish gingersnap cookies bask in the warm glow of spices like ginger and cinnamon for a light and aromatic tea-time treat. Their crunchy-cum-chewy texture makes them one of the best cookies to pair with tea, snapping with each bite and retaining their shape even when dipped in tea.
- 200 g butter, chopped
- 1 cup brown sugar
- ½ cup golden syrup
- 3 cups plain flour
- 1 tbsps ground ginger
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
Preheat oven to 180 C. Line 2 oven trays with baking paper.
In a small saucepan, combine butter, sugar and golden syrup. Stir over a low heat until melted and combined. Transfer to a large bowl.
Using an electric mixture, beat mixture until light and fluffy. Allow to cool slightly.
Sift flour, spices and soda together. Fold into butter mixture until well combined.
Roll tablespoonfuls of mixture into balls. Arrange on trays, allowing a little space between each. Flatten slightly with a fork. Bake for 12-15 mins, until golden. Transfer to a wire rack to cool.