My Favourite Ginger Cookies

Inspired by cookies my mum used to buy for special occasions, these blend soft chewiness with carefully balanced spices. Ideal for devouring with a cup of tea, these cookies are quick and easy to make and are sure to be a favourite with anyone who tries them.

Ingredients:
120g butter - I used dairy free
400g brown sugar
2 tbsp black treacle
2 tsp vanilla extract
500g plain flour
2 tsp baking powder
1tsp salt
4 tsp ground ginger
4 tsp ground cinnamon
1 tsp allspice
1 tsp cloves
3-6 tbsp milk - I used dairy free
100g crystallized ginger

Method: 
Preheat your oven to 160c fan and lightly flour 2 baking sheets. Cream together the butter and sugar then add in the treacle and vanilla and mix thoroughly. Add in the dry ingredients and mix well. Slowly add the milk to bring everything together and create a smooth paste. Finely chop the crystallized ginger and mix in.

Take a tbsp of the mixture and form a ball before placing on the baking tray. Repeat until all the mixture is used, ensuring to leave atleast 2cm between each cookie as they expand when baked.

Place in the oven for 12-15 minutes until golden brown and still slightly soft to the touch. Place on a cooling rack and allow to cool completely before eating, the will become crisp on the outside and remain deliciously chewy on the inside.

When you make these, please take a picture and tag me using #diaryofadefectivehousewife.

Enjoy!