Soft ginger cookies without molasses are simple and taste amazing.   Gingernuts are usually quite hard and crunchy and perfect for those who like to dunk their biscuits in a hot drink. This recipe however contains egg which makes them more like a cookie so they are quite soft gingerbread cookies and chewy and above all, delicious.

This recipe is a great alternative to the hard ones. I alternate between both these soft, chewy ones and the hard ones. I will share with you a recipe of the harder version in another post.

ThisSoft gingerbread cookies recipe makes about 23 biscuits.

Ingredients

• 100 grams light muscovado sugar
• 100 grams caster sugar
• 125 grams butter
• 75 grams golden syrup
• 1 medium egg
• 350 grams plain flour
• 1 tablespoon ground ginger
• a pinch of freshly grated nutmeg
• 3 balls of finely chopped stem ginger (optional)
• 1 teaspoon bicarbonate of soda

Method

• Preheat the oven to 160 Celsius
• Get a baking tray or two, you can bake in batches if you do not have a lot of trays.
• Put the flour, ground ginger and bicarbonate of soda into a bowl.
• Put the sugars, butter and golden syrup in a pot and melt them on medium heat on a stove. Leave to cool slightly and then pour into the flour mixture.
• Add the egg and mix into a dough.
• Using you hands get a bit of the dough, about 35 grams each, and shape into a ball. This will make slightly large biscuits, the same size as the image above. If you want them smaller make the dough balls slightly smaller.
• Place the balls on the baking trays, well spaced apart because they spread.
• Bake in the preheated oven for 14-16 minutes.
• Leave them on the tray for a minute before transferring them onto a cooling rack to cool completely

You can try out these gingerbread men cookies too, they are quite simple to make and taste great.