Ingredients:
- 250g self raising flour
- 1 tsp bicarbonate of soda
- 2 1/2 tbsp ground ginger
- 100g salted butter
- 70g light brown sugar
- 115g golden syrup
- 1 medium egg yolk
- 150g white chocolate (optional – for decoration)
- Sprinkles (optional – for decoration)
Preheat the oven to 190C/375F/Gas mark 5.
Line 3 baking trays with baking paper.
In a large bowl, mix together the flour, bicarbonate of soda, and ginger together until well combined. Set aside to melt the wet ingredients.
In a saucepan over medium/low heat, melt together the butter, light brown sugar, and golden syrup, stir occasionally until fully melted and combined. Leave this mixture to cool for a few minutes.
Mix the cooled sugar mixture into the flour, along with the egg yolk. The mixture should form into a dough, if the dough is too dry, add a few teaspoons of cool water and knead into a dough.
Roll the dough into balls (that weigh about 25g each) and place them on the baking trays, leaving space between each cookie.
Bake for 10-15 minutes until golden. Leave to cool for 20 minutes.
For decoration, melt the white chocolate, then put a spoonful of the chocolate onto each cookie, spreading it out slightly. Before the chocolate sets, add on the sprinkles.
Enjoy!
Boom Bakes 