Ginger & malt cookies

Ginger & malt cookies

By
From
The New Nordic
Makes
15–25 depending on your cookie cutter
Photographer
Simon Bajada

Ingredients

Quantity Ingredient
210g golden syrup or treacle
3 teaspoons ground ginger
1 teaspoon bicarbonate of soda
2 teaspoons malt
180g graham flour
180g plain flour
200g raw sugar
2 teaspoons baking powder
melted butter, for greasing

Method

  1. Gently warm the golden syrup or treacle, ginger and bicarbonate of soda in a saucepan over a low heat. Stir gently for 2 minutes, or until you see the bicarbonate of soda foaming. Remove from the heat and set aside.
  2. In a mixing bowl, use your fingertips to mix together the malt, flours, sugar and baking powder.
  3. Slowly add the warm syrup and use a wooden spoon to combine the mixture into a dough. It should be cool enough to handle by now, so shape into a ball. Allow to rest in the bowl at room temperature for 1 hour.
  4. Preheat the oven to 200°C. Tear off a sheet of baking paper and place the dough on top. Roll out the dough to a thickness of 1–2 cm and cut into your desired cookie shapes. Re-roll any trimmings.
  5. Line a baking tray with baking paper and brush it all over with melted butter.
  6. Transfer the cookies to the buttered paper and bake for 15 minutes, until browned at the edges. Be careful that they don’t get too brown. Let them cool on the tray.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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