Ginger Cookies:
(as made by Mason, in chapter 5- recipe by the lovely Mary Berry)
makes 36-40
12 tbsp butter (6 oz/ 170 g)
½ cup (4 ½ oz/ 125 g) light muscovado sugar
2 level tsp ground ginger
2 cups (8 oz/225 g) plain flour
demerara sugar to coat
1. Measure the butter an sugar into a bowl and beat with an electric hand-held mixer until light and fluffy. Add the sugar and flour and flour and beat into a soft dough.
2. Turn the dough onto a lightly floured surface and knead until smooth. Roll into two sausages about 7 inches long and 2 inches wide. Place each on a sheet of plastic wrap and sprinkle generously with demerara sugar. Roll each sausage until completely coated with the sugar. Wrap in the plastic wrap and leave to chill in fridge for about 30 minutes or until firm.
3. Preheat oven to 350 °F/ convection 320 °F and line two large baking sheets with baking paper.
4. Slice each roll of dough into 18-20 slices and arrange, well-spaced, on the baking sheets. Bake in the preheated oven for about 15 minutes, until pale golden brown at the edges.
5. Leave to cool on the sheets for a few minutes, then finish cooling on wire racks. These cookies might attract Time Lords. Be warned!
