Gluten Free Crystallized Ginger Cookie

Written by

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

  1. Place the weighed out mix into a mixing bowl
  2. Select the beater attachment
  3. Add the ground ginger and the mixed spice to the dry mix and mix on slow speed until mixed through
  4. Add the butter to the dry mix and mix on slow speed until it resembles fine breadcrumbs
  5. Add the crystallized ginger to the mix and mix again until it is mixed through
  6. Add the egg and mix for one minute on slow speed until dough is formed
  7. To portion, form the dough into a roll 2″ in diameter, wrap in cling film and chill for 25 minutes in the fridge
  8. Slice into 2.5cm / 1″ thick portions and place on a greased baking tray
  9. Alternatively, using a 50mm diameter (size 16) ice cream scoop, portion one scoop of dough per cookie and flatten slightly
  10. Place cookie portions on a greased baking tray, allow plenty of space between cookies for spreading when baking
  11. Bake in the centre of a pre-heated oven at 200°C / Gas Mark 6 for 10-12 minutes
  12. Allow to cool on the baking tray for 5 minutes before moving onto a wire rack to cool fully