As much as we love the spiciness of a classic ginger snap, this chewy version ticks all the boxes. It's a triple-ginger whammy, with ground ginger, fresh ginger and candied ginger, while dark muscovado sugar adds a molasses undertone. For best results, buy a packet of ground ginger fresh for this recipe.
- 160 gm softened butter
- 110 gm each dark muscovado sugar (see note) and raw caster sugar
- 60 gm honey
- 1 egg
- 330 gm plain flour
- 1 tsp bicarbonate of soda
- 1½ tbsp ground ginger
- ½ tsp each ground cinnamon and ground cloves
- 40 gm fresh ginger, finely grated
- 40 gm candied ginger, finely diced
- For coating: demerara sugar
- 1Preheat oven to 180C. Beat butter, sugars and honey in an electric mixer until fluffy and pale (3-4 minutes). Scrape down sides of bowl, beat in egg, then sieve over dry ingredients and stir to combine. Squeeze as much juice as possible from fresh ginger into the dough (discard solids), add candied ginger and a pinch of salt and stir to combine.
- 2Roll heaped tablespoonfuls of mixture into balls, flatten slightly, then coat in demerara sugar. Place on oven trays lined with baking paper, leaving 5cm between each to allow for spread. Bake, swapping trays halfway to cook evenly, until dark golden around the edges (10-12 minutes). Cool on trays, then store in an airtight container until required. Cookies will keep for 5 days.
Note Dark muscovado sugar is an unrefined cane sugar with a molasses flavour and sticky texture. It's available from select delicatessens and supermarkets, or substitute dark brown sugar.