Gooey Gingerbread Cookies
FOR THE COOKIE DOUGH:
300 plain/all-purpose flour
1 teaspoon bicarbonate of soda/baking soda
1/2 teaspoon sea salt flakes
150g soft brown sugar
100g caster/superfine sugar
1 egg and 1 egg yolk
3 tablespoons of milk
FOR THE NORDIC GINGER BISCUIT SPICE MIX:
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla sugar
50g roughly chopped macadamia nuts
Preheat the oven to 175°C. Line several baking sheets with baking parchment. Melt the butter and set aside to cool.
Combine the flour, bicarbonate of/baking soda, salt and spice mix in a bowl, then set aside.
Combine the brown and caster/superfine sugars with the cooled, melted butter, and stir until no lumps remain. Combine the egg, egg yolk and milk, then mix with the sugars and butter until thoroughly combined.
Add the flour mixture little by little until everything is incorporated, then chill the dough in the fridge for a few hours.
Form the dough into rough balls – about the size of a golf ball. Place the balls about 5 cm/2 inches apart on the lined baking sheets (they will spread during baking).
Bake for 8 1/2 to 10 minutes, or until just golden, then remove from the oven immediately and transfer to a wire rack.
The middle should still be slightly soft when you take them out of the oven and they will harden up after a while. The cookies will be best after cooling for about 30 minutes – slightly warm, but chewy in the middle.