When I was growing up, these crunchy cookies were commonly known as gingernuts, but they may be more familiar to you as gingersnaps. They go hand in hand with a cup of coffee and are great for dunking. When I was a chef at a law firm in Dublin, every morning I would get an order sheet listing which cookies should go in each meeting room. Gingernuts were on the list for every room, every day.
Makes 28 cookies
1 Preheat the oven to 325°F (165°C) and line two cookie sheets with parchment paper.
2 Sift together the flour, brown sugar, ginger, and baking soda into a large bowl.
3 Put the butter and golden syrup in a medium heatproof bowl and melt them together in the microwave or over a bain-marie. Stir to combine and set aside to cool slightly.
4 Pour the cooled butter mixture over the dry ingredients and stir with a wooden spoon to combine.
5 Add the egg and mix thoroughly.
6 Scoop the dough into walnut-size balls (roughly 1 tablespoon each) and place them on the prepared cookie sheets. Press down on the balls to flatten them slightly. Leave some space between the cookies, as they’ll spread during baking.
7 Bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool completely.
8 Store the cookies in an airtight container at room temperature for up to 3 days.