Ginger Cookies - Sweet Crunchy Recipe

Ginger Cookies - Sweet Crunchy Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Difficulty 1
Serves 25

Ingredients

  • 125g/4oz extra light spread
  • 50g/2oz Canderel Sweet Crunchy Stevia
  • 1 egg
  • 1tbsp raw runny honey
  • 3 balls stem ginger, finely chopped
  • Zest and juice of 1 lemon
  • 200g/7oz plain flour, sieved
  • 1tsp baking powder, sieved
  • 1/2tsp bicarbonate of soda, sieved
  • 1tsp ground ginger, sieved

Method

YOU WILL NEED 2 LARGE BAKING SHEETS, LINED WITH PARCHMENT PAPER 

  1. Preheat the oven to gas 5/190C (170C in a fan oven), in the food mixer, beat together the light spread and Canderel Sweet Crunchy Stevia until pale and fluffy.
  2. In another bowl mix together the egg, honey, stem ginger and lemon zest and juice and in another bowl sieve together the flour, baking powder, bicarbonate of soda and ground ginger.
  3. Now slowly add a little of the wet mixture to the food mixer, beating as you go then add a little of the dry mixture. Continue adding like this until mixture comes together then cover and put it in the fridge for 2 hours to chill if time permits. If not bake straight away, add a tsp of cookie mixture on to the baking sheet, leaving space for spreading. Put in the oven and bake for 8-10 mins until pale golden. Cool on a wire rack.

Cook’s tip..  make the mixture ahead, spoon onto a baking sheet and leave in the fridge overnight ready to put in the oven when required