Stem Ginger Cookies


Cookies are my favourite thing right now. Working shifts full time means that I often don’t have the time or the energy to make something technically challenging or long and laborious. Instead, I can knock up a cookie dough in 15 minutes and have them all baked and ready to eat within the hour. Find a good cookie dough recipe to have to hand whenever you’ve had a bad day – it’s the best remedy and this cookie recipe will never fail you. Rich, spicy and gorgeously chewy, they’re lovely to eat still warm from the oven but do actually taste better cold.

This recipe is adapted from The Great British Book of Baking and makes around 24 cookies.

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350g self raising flour

1 tablespoon ground ginger

1 teaspoon bicarbonate of soda

100g caster sugar

100g light brown sugar

115g unsalted butter

85g  golden syrup

1 medium egg, beaten

35g (2 pieces) stem ginger, drained and finely chopped


Preheat your oven to 170ºC (Gas Mark 3) and grease three baking sheets with butter.

In a bowl, sift flour, bicarbonate of soda, ground ginger and two types of sugar together.

Melt the butter and golden syrup in a small non-stick pan over a gentle heat. Allow to cool before proceeding so as to avoid cooking the egg before the mixture goes in to bake.

Pour the butter mixture, chopped stem ginger and beaten egg in with the dry ingredients and mix until combined to form a dough.

Roll the mixture into walnut sized balls and place onto your prepared trays. They will spread so aim to leave 4-5cm between each ball.

Bake until golden brown on top – this will take between 10 and 15 minutes. Leave to cool and firm up slightly on the trays, then remove to a wire rack to cool completely.

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