It's time to wrap up warm, get inside and do some baking. Surbiton's Sassy Stirrers Cooking Club have a lovely recipe for crunchy cookies that's quick, simple and easy to follow.
![Crunchy Cookies[1].jpg](https://www.essentialsurrey.co.uk/downloads/10947/download/Crunchy%20Cookies%5B1%5D.jpg?cb=1562754eb7c3cf3f53cc4389ab36b798&w={width}&h={height} "Crunchy Cookies[1].jpg")
Equipment:
Large & small mixing bowls, a wooden spoon, a cup, a teaspoon (tspn),
tablespoon (tbsp), kitchen scales, measuring jug, spatula, oven tray, wire rack
Ingredients:
125 grams butter
1/2 cup caster sugar
1 tbsp golden syrup
1 tbsp milk
1 1/2 cups plain flour
1 tspn baking soda
1 1/2 tspn ground ginger
Method:
Grease your oven tray, or spray with non-stick spray. Check that your oven racks are in the middle of the oven & turn the oven on to 180’C or 170’C (fan).
Put the butter, sugar, golden syrup & milk in a saucepan, carefully stir over a low heat until the butter has melted. Turn up the heat a little & continue stirring until the mixture almost bubbles. Remove the saucepan from the heat & leave to cool.
In the large mixing bowl, sift the flour, ginger & baking soda. Stir this into the butter mixture & mix really well.
Take tablespoons of the mixture & roll into balls, then place on the oven trays allowing space for them to spread.
Flatten the biscuits lightly with a fork.
Bake for 15-20 minutes or until golden.
Once cooked, leave for 5 minutes & then transfer onto a wire rack to cool. Then sneak a few to enjoy!
For more information about the Sassy Stirrers Cooking Club, visit sassystirrers.com
