January is nearly gone! Before the month vanishes completely I would like to share at least one more recipe. I got organized enough to make these easy and delicious cookies. I think this cookie is fantastic with a delicate flavor and a texture that lies between a shortbread and a cookie; crispy with a hint of chewiness. I love the combination of the creamy butter and the spicy ginger. The whole wheat flour adds some flavor and texture.
These cookies are quick to make and easy to shape. I pressed the dough into logs right on the cookie sheet. As they bake they spread out quite flat and then it is a just a matter of slicing them. The long elegant slices are a nice change to other cookie shapes and would be a good contrast on a dessert tray.
I encourage you to get your hands on some Lyle’s Golden Syrup. I ordered mine from Amazon but sometimes you can find it at specialty food stores. This syrup has an intense caramel flavor and a sweetness that is a bit like honey on steroids. It seems like a secret ingredient to me and adds a certain edge to baked goods, giving an added boost of flavor that is sure to add intrigue to whatever you might be making. If you do purchase a can, you can make these great cookies as well.
- 1 1/4 cups whole wheat flour
- 1 tablespoon ground ginger
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 stick plus 2 tablespoons unsalted butter, at room temperature
- 1/3 cup plus 1 tablespoon granulated sugar
- 2 tablespoons Lyle's Golden Syrup
- Preheat the oven to 350 degrees. Line a large baking sheet with baking parchment paper.
- Stir together the flour, ginger, baking soda and salt in a small bowl.
- In a larger bowl, cream the butter until it is light. Continue beating the butter and add the sugar in a slow stream. Beat in the Golden Syrup.
- Stir the flour mixture into the butter mixture with a spatula. Divide the dough in half, and shape each half into a log about 12 inches long. Place each log on the sheet pan at least 6 inches apart as the dough spreads quite a bit.
- Bake the cookies for about 18 to twenty minutes, until golden in color. Remove from the oven and allow to cool on the sheet pan for 5 minutes. With a chef's knife slice the cookies at an angle, about 1/2 and inch thick.
- Cool completely and store in an airtight container.