Ingredients to make 18 cookies
- 500g Middleton Gluten Free Plain Cookie Mix
- 150g Butter (softened)
- One egg
- 120g Crystallized Ginger (finely chopped)
- 4tsp Ground Ginger
- 1tsp Mixed Spice
Method
- Place the weighed out mix into a mixing bowl
- Select the beater attachment
- Add the ground ginger and the mixed spice to the dry mix and mix on slow speed until mixed through
- Add the butter to the dry mix and mix on slow speed until it resembles fine breadcrumbs
- Add the crystallized ginger to the mix and mix again until it is mixed through
- Add the egg and mix for one minute on slow speed until dough is formed
- To portion, form the dough into a roll 2″ in diameter, wrap in cling film and chill for 25 minutes in the fridge
- Slice into 2.5cm / 1″ thick portions and place on a greased baking tray
- Alternatively, using a 50mm diameter (size 16) ice cream scoop, portion one scoop of dough per cookie and flatten slightly
- Place cookie portions on a greased baking tray, allow plenty of space between cookies for spreading when baking
- Bake in the centre of a pre-heated oven at 200°C / Gas Mark 6 for 10-12 minutes
- Allow to cool on the baking tray for 5 minutes before moving onto a wire rack to cool fully