(makes 12 large cookies)

INGREDIENTS

 145 gm shortening

 200 gm brown sugar

 90 gm molasses or treacle

 1 large egg

 2 teasp ground ginger

 285 gm plain flour

 2 teasp baking soda

 1 teasp cinnamon

 ½ teasp salt

 Double cream for dipping

 Icing sugar for dredging

METHOD

 Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper or a silicon sheet.

 In a mixer with a paddle attachment, beat the shortening and brown sugar until smooth.

 Add the molasses, egg, and ground ginger and beat until well incorporated (at least
4 minutes).

 In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt.

 With the mixer on a slow speed, add the dry ingredients ½ cup at a time. Beat until you have a firm dough.

 Remove golf ball-size portions of the dough and roll into a ball.

 Dip the balls into some heavy cream and then dredge (coat) with the powdered sugar.

 Place on the prepared baking sheet, leaving at least two inches for the cookies to spread.

 Place into the oven and bake 10 to 15 minutes.

 Remove from the oven and let the cookies cool on the baking sheet 5 minutes. .

Remove the cookie and place on a wire rack to cool.  Enjoy