These cookies were adapted from the ones I loved so much on my first visit to my brilliant friend
|golden syrup or corn syrup|
|bleached all-purpose flour|
|golden baker’s sugar or caster sugar (see Notes)|
|fine sea salt||.|
Two 15 by 12 inch cookie sheets, nonstick or lined with parchment
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
In a medium heavy saucepan over low heat, stirring constantly with a silicone spatula, heat the butter and golden syrup until the butter is almost fully melted. Remove the pan from the heat and stir until the butter is fully melted. Let the mixture cool for about 10 minutes, or until cool to the touch, while measuring the rest of the ingredients.
Into the bowl of a stand mixer fitted with the flat beater, sift together the flour, sugar, baking powder, baking soda, salt, and ginger. Mix on low speed for 30 seconds to blend well.
In a small bowl, lightly whisk the egg and the egg white.
Add the butter mixture to the flour mixture and beat on low speed for 1 minute until evenly combined. The mixture will be crumbly. Add the egg mixture and mix for about 30 seconds until well combined. Scrape down the sides of the bowl.
Divide the dough into thirds, about
If the dough has been chilled for more than 30 minutes, remove each batch about 10 minutes before rolling to make it malleable. Pinch off
Set the cookie sheet on a wire rack and let the cookies cool for 5 minutes so that they will be firm enough to transfer to a wire rack to finish cooling. Use a pancake turner to lift the cookies onto another wire rack. They will firm up as they cool, resulting in a crispy surface and soft, chewy interior. (Baking longer will result in a darker cookie that is crisper throughout.)
While the first batch of cookies is baking, roll out the 10 dough balls for the second batch and again add any remaining dough to the third batch, which will make 12 cookies.
Airtight: room temperature, 1 week; refrigerated, 2 weeks; frozen, 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.