Chewy brown butter ginger cookies

Makes Approximately 28 cookies

Ingredients:

250g plain flour
2 tsp. baking soda
2 tsp. ground ginger
1.5 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. fine sea salt
110g unsalted butter
80g molasses
2 Tbls. microplaned, peeled fresh ginger
2 egg yolks
80g caster sugar
65g brown sugar

To roll in:
1/2 cup demerara sugar

and if you REALLY love ginger…
110g finely chopped crystallized ginger (optional)

Method:

Preheat your oven to 190C conventional, 175C fan-forced.

In a small mixing bowl combine the dry ingredients (everything from flour to sea salt) and mix to combine. Set aside.

Add your butter to a small saucepan and turn on medium heat. Allow the butter to melt and then slowly turn into brown butter meaning that after the butter stops simmering, the milk solids begin to turn caramel colour and it will start to smell nutty. Turn the heat off, pour it into a nearby dish, scraping all of those caramelised solids with it and set it aside to cool slightly.

In another larger mixing bowl combine the warm brown butter, molasses, grated ginger, egg yolks, caster and brown sugars and whisk to combine. Add in the crystallised ginger if using. Tip the dry ingredients in and mix until combined.

Roll into balls approximately 25g in weight each and then roll those in the demerara sugar to coat. These do spread out when baking so make sure to give them plenty of space on baking paper lined trays. You may need to bake these in a couple of batches if your trays are not very large. Bake for 13-14 minutes, rotating the trays from top to bottom and back to front, halfway through the bake time. They will spread, crack and puff up a bit in the oven. Once they have deflated, they are done. Remove from the oven and allow them to cool on the tray. Enjoy once cooled or pack away for gifts.