There’s something comforting about a gooey cookie. These are not native to the Nordic region, but we make these in the café at Christmas time because they taste like Scandi ginger biscuits. They’re moreish and perfect with a cup of hot glögg or hot chocolate. They probably taste a bit like gingerbread dough, which is something we secretly love to eat.
Ingredients
- ⅔ cup (150 g) butter
- 2¼ cups (300 g) plain all-purpose flour
- 1 teaspoon bicarbonate of baking soda
- ½ teaspoon sea salt flakes
- ¾ cup (150 g) soft brown sugar
- ½ cup (100 g) caster superfine sugar
- 1 egg and 1 egg yolk
- 3 tablespoons milk
Nordic ginger biscuit spice mix
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon vanilla sugar
- 2 oz (50 g) roughly chopped macadamia nuts
How to Make It
- Melt the butter and set aside to cool.
- Combine the flour, bicarbonate of baking soda, salt and spice mix in a bowl, then set aside.
- Combine the brown and caster/superfine sugars with the cooled, melted butter, and stir until no lumps remain. Combine the egg, egg yolk and milk, then mix with the sugars and butter until thoroughly combined. Add the flour mixture little by little until everything is incorporated, then chill the dough in the fridge for a few hours.
- Preheat the oven to 175°C (350°F) Gas 4. Line several baking sheets with baking parchment.
- Form the dough into rough balls about the size of a golf ball. Place the balls about 5 cm/2 in. apart on the lined baking sheets (they will spread during baking).
- Bake in the preheated oven for 8½ –10 minutes or until just golden, then remove from the oven immediately and transfer to a wire rack. The middle should still be slightly soft when you take them out of the oven, and they will harden up after a while. The cookies will be best after cooling for about 30 minutes – slightly warm, but chewy in the middle.
