Soft & Chewy Ginger Cookies

These are a Christmas favourite of mine. So delicately spiced and the texture is so moreish you could eat way more than you should.

Makes about 18

170g butter, at room temperature

200g brown sugar

1 egg

90g golden syrup

290g flour

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp baking powder

1/4 tsp salt

1/2 cup white sugar or decorating sugar

Preheat oven to 170°C.

Place butter and brown sugar in a large bowl or bowl of your stand mixer. Beat together until pale, about 4 minutes.

Add egg and golden syrup to mixture and continue to mix for 2 minutes.

Fold in flour, spices, baking powder and salt, until combined and a dough forms. Place in fridge to firm up for 30 minutes.

Place white sugar in a small bowl. Roll cookie dough into golf ball-sized balls and then roll in the sugar.

Place cookies on two lined oven trays, leaving at least 5cm between each one. Bake for 12 minutes, until golden. Cookies will be soft and chewy when set.