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
1 egg
pinch salt
125g butter

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
100g butter
2 teaspoons ground ginger
1 teaspoon ground cinnamon

  1. Pre-heat oven to 176 deg Celcius
  2. Cream butter and sugar
  3. Add golden syrup to creamed butter and sugar
  4. Mix dry ingredients together, add them to wet ingredients
  5. Form small balls and drop onto a lined baking tray
  6. 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?