Ginger Spice and all things nice!

I bought this months Taste magazine as I was lured in by the baking section by Julie le Clerc . I used to buy the Julie le Clerc magazine, but it seems to have disappeared from the shelves. A sad victim of the recession I suspect.

I tried these ginger cookies - which were just lovely. The method is pretty similar to the slice and bake cookies I tried a few weeks ago, only this particular recipe doesn't need to be frozen before slicing, just refridgerated.

I splashed out on real butter, and the extravagence was so worth it. The end result is more 'grown up' than your regular cookie due to the chopped crystalised ginger.

Ginger cookies

250g butter

3/4 cup soft brown sugar

1 tsp vanilla

2 cups flour

1/4 tsp baking powder

2 tbsp ground ginger

200g crystallised ginger, chopped

Cream butter, sugar and vanilla until creamy.

Sift flour, baking powder, and ginger. Beat into the creamed butter mixture until just mixed.

Add in the chopped ginger.

Divide the dough in half, and roll each into a 5cm thick log. Wrap in cling film and refridgerate for at least an hour.

Preheat oven to 180C. Place baking paper on two baking trays.

Cut the dough into 1cm slices, and lay on the baking trays. Space them to allow the biscuits to spread a little during cooking.

Bake for 20-25 minutes until crisp and golden brown. Remove to wire wracks to cool completely.

Store in an airtight container. Will keep for a week - if not all snaffled in the meantime!