- 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
Ginger snapdragon cookies
Melanie Neil
17th April 2017
Ginger snapdragon cookies
Delicious ginger cookies with crystallised ginger & gold leaf.
Ingredients
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!
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