These soft, chewy gingerbread cookies will become a firm favourite for anyone calling in for a cup of tea. They keep deliciously soft for days when kept in a cookie jar.
190g Brown Sugar
50g Golden Syrup
1tsp Ground Cinnamon
1tsp Ground Ginger
1.5tsp Baking Powder
0.5tsp Ground Cloves
240g NEILL’S® Plain Flour
Cream the butter and sugar together until smooth.
Beat in the egg and golden syrup.
In a separate bowl sieve the flour, baking powder, cinnamon, salt, cloves and ginger together.
Mix the flour mixture into the butter mixture until all ingredients are well combined.
Cover the bowl and place in the fridge for 2 hours to firm up the dough.
Preheat oven to 190c.
Place 4 tablespoons of the cookie dough on baking sheets and bake in the centre of the oven for 10 mins.
When removed from the oven drop the baking sheet from a height onto the worktop, this forces the cookies to be flatter.
This mixture makes approximately 20 cookies.
Allow to cool on a cooling rack completely before storing in a cookie jar.
These cookies are even nicer the next day, if you can resist eating them all the first day.