These are the world’s most delicious non-chocolate cookie. But you can add chocolate if you want.
- 440g All-purpose flour
- 5g Baking soda
- 5g Baking powder
- 5g Salt
- 230g Cold unsalted butter
- 520g Granulated sugar
- 2 Large eggs
- 70g Golden syrup
- 15g Vanilla extract
- Chocolate-covered candied ginger (optional)
- Sea salt
Pre-heat oven to 190ºC.
Sift together flour, baking soda, baking powder, and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream together the butter and sugar on medium speed until the mixture becomes light and fluffy (approximately 10 minutes).
Reduce the speed of the mixer to low and add the eggs, one at a time.
Add the golden syrup and vanilla extract, and continue to mix until well-incorporated.
Add the flour mixture to the creamed butter, sugar, add egg mixture. Continue to mix for 3-5 minutes until the dry ingredients are incorporated and a dough is formed.
Portion the dough into balls (approximately 40g per ball). If using, push 2-3 pieces of chocolate into the top of the formed dough ball.
At this stage, balls of dough can be frozen individually and baked on demand.
If baking immediately, place balls of dough on a parchment-lined baking tray roughly 10cm apart. Place the tray in the oven for 8-10 minutes or until the cookies are golden brown. Remove the tray from the oven and allow the cookies to rest on the tray for a few minutes before placing on a cooling rack. Sprinkle with sea salt.
Theoretically, the cookies will keep for up to 5 days in an airtight tin. In practice, they are always eaten sooner than that.Source: Heston Blumenthal at Home, page 359