Delicious & tempting from Rachel’s TV series “All Things Sweet” proudly sponsored by Connacht Gold.
125g (4½oz) Connacht Gold Creamery butter
75g (3oz) brown sugar
75g (3oz) golden syrup
1 egg, beaten
150g (5oz) plain flour
1 tsp bicarbonate of soda
3 tsp ground ginger
1.50 tsp ground cinnamon
1.50 tsp mixed spice
50g (2oz) caster or granulated sugar
Beat the butter, then add in the brown sugar, the golden syrup and then the egg. Use a whisk for a few seconds to bring the mixture together. Take out the whisk, then sift in the remaining ingredients, but not the sugar.
The mixture can be used straight away or it can placed in the fridge for 1 week.
Preheat the oven to 180°C (350°F), Gas mark 4. Line the baking trays with baking parchment.
Place the sugar in a bowl. Take dessertspoonfuls of the cookie dough and roll into balls, toss in the sugar, flatten and place spaced apart on the lined tray.
Bake for 12-15 minutes until just set, but still slightly soft in the centre. Take out of the oven and let sit for 4 minutes before removing to a wire rack.