Ginger Brown Sugar Cookies by Martha Collison

Method

1. In a large bowl, beat together the soft butter with both the sugars using a wooden spoon. Beat the mixture until they are well combined, but there is no need for it to be light and fluffy.

2. Add the vanilla extract and egg to the butter mixture and beat again until all the ingredients are smooth. In a separate bowl, combine the remaining dry ingredients.

3. Pour the dry ingredients into the wet mixture and fold using a spatula until a stiff dough forms. Refrigerate the dough for at least 30 minutes (up to 72 hours for optimum flavour and texture).

4. Preheat the oven to 170^oC. Grease and line 2 large baking trays with baking paper or a silicon baking sheet. Use a small ice-cream scoop (a teaspoon or tablespoon will work too, but won’t be as regularly shaped) to form balls of dough and place onto the trays, leaving enough space for each to spread out.

5. Bake the cookies for 12-15 minutes, or until the mixture has spread out and is just beginning to colour around the edges. Remove from the oven - they should look undercooked in the middle - and allow to cool for at least 10 minutes.

   Top Tip: Storage & Consumption

   Storage & Consumption

   These are best eaten freshly made and warm, but will keep for up to 4 days in a tin – but I doubt they’ll last that long!