I can’t stop baking cookies. It started when my husband brought home a cookie mix from the supermarket and I added an egg and butter and the house was so filled with warmth and delicious smells that I wanted to bake another batch immediately. And I thought, “It can’t be so hard to make this from scratch – surely that mix is just flour and sugar.” And I was right.
So next I made a batch of shortbread-ish cookies with a chopped up leftover Easter egg mixed in for choc-chips. Here’s the very simple recipe for that:
Easy shortbread-ish cookies:
1 ½ cups self-raising flour
½ cup sugar
Preheat oven to 175 deg Celsius. Mix everything together and bake for 15 minutes. You can mix in some sultanas, chocolate or ginger for extra flavour.
So I started making these and adding ginger, but then I got a hankering for ginger nut cookies. And because I’m from NSW, I like them hard as nuts. So after some googling and some tinkering with a few online recipes, I came up with the following.
½ a cup of brown sugar
1 ½ cups of plain flour
½ teaspoon of bicarb soda
½ cup of golden syrup
2 teaspoons ground ginger
1 teaspoon ground cinnamon
- Pre-heat oven to 176 deg Celcius
- Cream butter and sugar
- Add golden syrup to creamed butter and sugar
- Mix dry ingredients together, add them to wet ingredients
- Form small balls and drop onto a lined baking tray
- Bake for 12 minutes
What to do with all the cookies in my house? I’ve taken a batch to soccer, which was a hit and a relief to get rid of them. I’ve taken some to my grandmother, I’ve put them in the kids lunchboxes (which is why I always keep them nut-free). And what better thing to enjoy with a cup of tea?