Ginger cookies / Ginger snaps

INGREDIENTS
about 16 cookies

180g soft butter
200g light cane sugar
100g dark muscovado sugar
1 medium egg
290g wheat flour
1 tsp. baking soda
2 tsp. ground ginger
1 tsp ground cinnamon
0.5 tsp. ground cloves (or whole cloves pounded in a mortar)
0.5 tsp salt

Extra cane sugar

HOW TO DO IT

Sift together the flour, baking soda, ginger, cinnamon and cloves. If you are using whole cloves, crush them in a mortar and pestle.

Mix butter, cane sugar, muscovado sugar and salt together until just combined. Stir in the egg without beating too much air into the mixture. Stir in the flour mixture, place the dough in a container with a lid or cover with cling film and refrigerate overnight.

Make balls of approx. 50g cookie dough and roll them in granulated sugar. Place 6-8 cookies on each baking sheet lined with baking paper and leave on the kitchen counter until the cookie dough is room temperature. Bake 1 sheet at a time at 175C for 16-17 minutes. Leave to cool on the baking sheet for 10-15 minutes before carefully transferring them to a wire rack.

*If you want even more of a kick of ginger flavor, you can add 50-75 candied or pickled ginger in small cubes to the dough.

Recipe of Marie Havno Frank