A few weeks into my Bake the Book project, I decided to try something that looked a bit harder. These look a bit difficult, but they’re actually really simple. I substituted golden syrup for the honey (I have allergies) and I think it actually gave the cookies a lovely darker flavour. So far, these are Ryan’s favourite. Recipe from Cookies, which I am slowly but surely cooking my way through to improve my baking skills.
125g unsalted butter, softened
115g caster sugar
1 teaspoon natural vanilla extract
85g plain flour
1/4 teaspoon baking powder
1 1/2 teaspoon ground ginger
1 teaspoon ground mixed spice
1/2 teaspoon ground ginger, extra, for dusting
2 teaspoons icing sugar, for dusting
90g unsalted butter, softened
1 1/2 tablespoons icing sugar
1 1/2 tablespoons honey*
1. Preheat the oven to 200 degrees Celsius. Line two baking trays with baking paper.
2. Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters until pale and fluffy, then add the egg, beating until just combined. Sift in the flours and baking powder, add the ginger and mixed spice and stir with a wooden spoon to form a soft dough.
3. Shape teaspoons of the dough into balls, place on the prepared trays 4cm apart and flatten slightly. Bake for 7 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
4. For the honey* cream, beat the butter and icing sugar in a bowl using electric beaters until light and fluffy. Add the honey and mix to combine. On half of the cookies, spread 3 teaspoons of honey* cream and sandwich them together with the other half.
5. In a small bowl, combine the extra ginger and icing sugar and dust over the cookies.
Filled cookies will keep, stored in an airtight container, for 3 days. Unfilled cookies will keep for up to 5 days.
*I subbed the honey with golden syrup due to my on-again off-again honey allergies.