Prep time: 15-20 mins
Cook time: 16-18 mins
Makes: 40 cookies
Ingredients:
- 2 cups plain flour
- 1 tbsp ground ginger
- 1 tbsp mixed spice
- 2 tsp ground allspice
- 2 tsp bicarbonate soda
- ½ tsp salt flakes
- 170g butter, softened
- ½ cup firmly packed brown sugar
- ½ cup caster sugar
- 1 tsp vanilla bean paste
- ¼ cup molasses
- 1 large egg
- ½ cup large granule sugar such as demerara sugar, coffee sugar or turbinado sugar.
Gluten Free Ingredients:
Same prep & cook time as above. Makes: 45 cookies.
- 2 ¼ cups gluten free plain flour
- ¼ cup buckwheat flour
- 1 tbsp ground ginger
- 1 tbsp mixed spice
- 2 tsp ground allspice
- 2 tsp bicarbonate soda
- 1 tsp salt flakes
- 170g butter, softened
- ½ cup firmly packed brown sugar
- ½ cup caster sugar
- 1 tsp vanilla bean paste
- ¼ golden syrup
- 1 large egg
- ½ cup large granule sugar such as demerara sugar, coffee sugar or turbinado sugar.
Method (for both):
Preheat the oven to 175°C fan forced.
In a medium bowl, sift together the flours, ginger, mixed spice, allspice, bicarbonate soda, and salt.
In an electric mixer bowl fitted with a paddle attachment add the butter and the brown and caster sugars. Beat on a medium speed until light and fluffy, 3 to 4 minutes. Add in the molasses, vanilla bean paste and the egg. Beat until well incorporated. Add the flour by the spoonful and beat on low until combined. Place in the fridge if needed for 10-15 minutes to firm up slightly for rolling.
Add the granulated sugar to a plate. Roll the cookie dough into balls which are around 2½cm in diameter or 17-18 grams in weight then roll in the sugar. Place the balls on a baking tray lined with baking paper so they are approximately 5cm apart. Bake the cookies for 16-18 minutes or until golden and cooked through. Cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
