Unlike most shortbread cookies, these are made with whole wheat, which gives them a nice, toasty flavor.
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1 1/4 cups whole-wheat flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
Pinch of kosher salt
1 stick plus 2 tablespoons unsalted butter, at room temperature
1/3 cup plus 1 tablespoon sugar
2 tablespoons Lyle’s Golden Syrup (treacle) (see Note)
How to Make It
Preheat the oven to 350°. Sift the whole-wheat flour with the ginger, baking soda and salt into a small bowl. In a medium bowl, using a hand mixer, beat the butter with the sugar and syrup at medium speed until pale yellow and fluffy, about 3 minutes. Beat in the flour mixture just until incorporated. Knead the dough a few times in the bowl and divide in half.
On a parchment paper–lined baking sheet, roll each piece of dough into a 12-inch log, about 1 inch wide. Arrange the logs on the prepared baking sheet 6 inches apart and bake for about 15 minutes, until golden; they will spread a lot. Transfer to a rack to cool until warm. On a work surface, cut the logs crosswise into 1 1/4-inch slices. Transfer the cookies to a rack to cool before serving.
The cookies can be stored in an airtight container for 3 days.
Note: Golden syrup is widely available at Whole Foods and specialty food stores.
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