(makes 12 large cookies)


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


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