This recipe makes enough for two cookie crusts for the base of my classic cream cheesecake.
300g unsalted butter
200g golden syrup
250g brown sugar
10g ground ginger
1 egg (60g)
350g plain flour
½ tsp bicarb soda
1. Melt the butter, then stir in the golden syrup, sugar and ginger. Pour mixture into a bowl, then beat in the egg.
2. Stir in the flour, cocoa and bicarb, then mix to a smooth paste.
3. Scoop heaped teaspoons of the mixture onto a baking tray lined with non-stick paper spaced about five centimetres apart and bake at 160C/140C fan forced for about 18 minutes until crisp at the edges. Leftover dough can be rolled into a log, wrapped in non-stick paper, and frozen to use at another time.
These cookies can be eaten as is, or crushed for the base of my classic cream cheesecake.