Ginger cookies are known for their delicious and spicy flavor. The combination of ginger, cinnamon, nutmeg, and cloves gives them a warm and cozy taste that many people enjoy.
375g Self-rising flour
1 teaspoon Baking powder
3 teaspoon Ground ginger
1 teaspoon Cinnamon
1/2 teaspoon Ground cardamom
180g Unsalted butter
200g Light brown sugar
60ml Maple syrup
1 Egg, whisked
Extra brown sugar to roll cookies in
Preheat your oven to 180°C. Line one or two oven trays with baking paper.
Combine the flour, baking powder, ginger, cinnamon, and cardamom in a mixing bowl.
Combine the butter, sugar, and maple syrup in a small saucepan. Over low heat and while stirring, cook for 2 minutes until the butter melts and the mixture is smooth. Let it cool for 5-8 minutes.
Add the flour to the mixture with the egg and stir until well combined.
Cover the bowl with plastic wrap and place in the fridge for 2 hours till firm.
Place some brown sugar on a large plate. Roll tablespoons of dough into balls and roll in the sugar to coat. I like 50g balls, that's more or less a large teaspoon full.
Place on lined trays and press with a fork to flatten.
Bake for 10-12 minutes until golden brown, remove and cool.