Chewy ginger-rye cookies for a delicious twist on tradition

Ingredients for Chewy ginger-rye cookies

• 120 g plain flour

• 6 g baking soda

• 4 g ground cinnamon

• 1 g ground cloves

• 110 g rye flour, divided

• 60 g rye flour, divided

• 9 g ground ginger, divided

• 7 g kosher salt, divided

• 50 g finely chopped crystallised ginger

• 200 ml dark treacle

• 50 g dark brown sugar, packed

• 170 g unsalted butter, melted

• 30 g unsalted butter, room temperature

• 2 large egg yolks

• 90 g raw sugar

How to make Chewy ginger-rye cookies

1. Whisk together plain flour, baking soda, cinnamon, ground cloves, 100 g rye flour, 2 tsp ground ginger, and 1 tsp salt in a medium bowl until combined. Add the crystallised ginger and toss until coated and evenly distributed.

2. In another medium bowl, whisk together the molasses, brown sugar, and 170 g melted butter until smooth. Add the egg yolks and whisk just until they are absorbed, about 10 seconds, ensuring the mixture remains dark.

3. Fold in the dry ingredients until no streaks of flour remain. Allow the batter to sit uncovered at room temperature for 30 minutes, during which it will thicken.

4. Meanwhile, place a rack in the middle of the oven and preheat to 190°C (fan oven 180°C).

5. In a small bowl, whisk together the raw sugar, the remaining 50 g rye flour, the remaining 1 tsp ground ginger, and the remaining ¼ tsp salt until combined. Add the remaining room-temperature butter and mix together until the mixture resembles clumpy wet sand; this is your streusel topping.

6. Using a 30 ml ice cream scoop, portion out the dough (about 30 g each) and roll into balls between your palms. Working one at a time, toss the balls in the streusel mixture to coat, then place them on two baking trays lined with baking parchment, spacing them 8 cm apart.

7. Bake one tray of cookies until they have spread and are slightly cracked and just set around the edges, with the streusel lightly browned, for 8–10 minutes. Leave to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

8. Bake the remaining tray of cookies.

9. Do Ahead: The dough can be rolled into balls up to 2 weeks in advance. Freeze on a baking tray, then transfer to resealable freezer bags. Allow to sit at room temperature for 30 minutes before rolling in streusel and baking.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.