Ginger snapdragon cookies

Melanie Neil

Melanie Neil

17th April 2017
Melanie Neil

Ginger snapdragon cookies

Delicious ginger cookies with crystallised ginger & gold leaf.

Ingredients

  • 200g unsalted organic butter, softened
  • 125g soft brown sugar
  • 175g golden syrup
  • 75g black treacle
  • 1 large, free range egg
  • 425g self-raising, organic flour
  • 1tsp bicarbonate of soda
  • 4-5 tsp ground ginger
  • Pinch of sea salt
  • 4 small pieces of crystallised ginger
  • A few sheets of gold leaf

Method

Preheat oven to 180c/350F/gas mark 4 and line 2 solid baking sheets with non stick baking parchment.
Cream together the softened butter and caster sugar until light & fluffy.
Add the golden syrup, treacle & beaten egg, mix until smooth.
Sift together the dry ingredients & stir into the mixture. Add the chopped crystallised ginger and mix again until thourally combined.
Using a piping bag with a large No.17 round nozzle, place the mixture into the bag. Pipe out 16 cookies to a sheet, they will spread a little during cooking.
Bake in batches in the middle of the preheated oven for 10-12mins, or until the cookies are golden brown - the edges should be crisp & the middle still slightly soft.
Cool completely before packing...and apply to face!
Stored in an airtight container or tin, will keep for 4-5 days....if they last that long!

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.