Gingerbread earthquake cookies Recipe
Ingredients
100g butter, chopped
1/3 cup (80ml) golden syrup
1 1/2 cups (225g) plain flour
3/4 cup (155g) brown sugar
1 egg, lightly whisked
2 teaspoons ground ginger
1 teaspoon ground mixed spice
1/4 teaspoon ground cloves
1/4 teaspoon bicarbonate of soda
1/4 cup (45g) pure icing sugar
Gingerbread earthquake cookies Recipe
Method
Step 1
Combine the butter and golden syrup in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until butter melts and mixture is well combined. Remove from heat and transfer to a large bowl.
Step 2
Add the flour, brown sugar, egg, ginger, mixed spice, cloves and bicarbonate of soda and stir to combine. Cover with plastic wrap and place in the fridge for 45 minutes or until cool and firm.
Step 3
Preheat oven to 180C. Line 2 oven trays with baking paper. Sift the icing sugar onto a small plate. Roll tablespoonsful of mixture into balls and roll in icing sugar. Place on the lined trays, 6cm apart, allowing room for spreading.
Step 4
Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until lightly golden. Remove from oven and set aside on trays to cool completely.
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