I love these Tolcarne Ginger cookies and despite the title this is a rustic cookie... big on flavor and crunchy but chewy due to the Lyle's golden syrup and stem ginger content. Wonderful with a cup of Queen's Red Roses tea.

2 1/2 Cups All Purpose Flour
1 Tablespoon + 3/4 tsp Baking Powder
1 tsp. table salt
1 Cup sugar (I use baker's sugar - extra fine)
1 Tablespoon ground ginger (I use organic)
1 Tsp baking soda 1/2 Cup unsalted butter (I use organic)
1/4 Cup Lyle's golden syrup
1 egg, beaten
2 pieces stem ginger, drained of syrup, minced

Steps:
1. Preheat oven to 325 degrees and line a baking sheet with silpat or parchment paper;
2. Combine all dry ingredients into a mixing bowl, set aside.
3. Gently melt butter with golden syrup - cool slightly. Pour onto the dry ingredients and immediately add the egg and minced stem ginger and mix well with a wooden spoon or a Swedish dough whisk to make a dough.
4. Using your hands, roll into walnut sized pieces of round dough. Place well apart on cookie sheet and then flatten each ball slightly with 3 fingers and then flatten again with those fingers at 90 degrees. Don't squish them too much - about 1/4 inch is about right as they will spread as they cook. 5. Baking for 15-20 minutes or until crisp and golden.
Let cook on wire rack. Store in airtight tin or freeze.

Makes just over 2 dozen nice sized cookies. These are a wonderful cookie and one of my favorites.

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