These cookies are crispy and perfectly spiced. We prefer using Indonesian red ginger to punch things up a bit, but any dry ginger will do.
- 1 cup sugar
- ¾ cup un-salted butter
- 1½ tsp baking soda
- ¼ tsp salt
- 1 Tbsp fresh ginger, finely chopped
- 2 tsp dry ginger, ground
- ¼ tsp black pepper, ground
- ¼ tsp hot chile, ground
- ¼ cup fancy molasses
- 1 Tbsp vanilla extract
- 1 large egg
- 1/3 cup candied ginger, finely chopped
- 2½ cups all-purpose flour
- Raw, coarse sugar crystals
Cream sugar, butter, baking soda, salt, fresh ginger, spices, molasses and vanilla together.
Add egg and whisk together until homogeneous.
Add candied ginger and flour and mix delicately, enough to incorporate everything.
Make a cylinder with dough, wrap in saran and refrigerate for at least one hour.
Pre-heat oven to 350 °F.
Slice cylinder into 1 cm thick slices and spread on a baking sheet, leaving about 5 cm between each cookie.
If desired, sprinkle on raw sugar to decorate before baking.
Cook in oven for 20 minutes.
Let cool completely on the baking sheet until crispy.