Ginger stout cookies

I promise I’m not obsessed with Guinness…I don’t even drink the stuff! I just love the sweet, molasses flavour it brings in baking. For this recipe it’s reduced right down to a sweet syrup, combined with treacle and ginger to give you a wonderful chewy cookie reminiscent of a ginger snap.

Ingredients:

• 440ml Guinness

• 40g golden syrup

• 40g black treacle

• 120ml vegetable oil

• 180g dark brown sugar

• 1 egg

• 160g plain flour

• 80g dark rye flour

• 1 tsp bicarbonate of soda

• 1 tsp ground ginger

• Demerara sugar, to coat

Method:

1. In a large saucepan, bring the Guinness, golden syrup and treacle to a boil. Once it reaches a boil turn the heat down to medium and allow to simmer and reduce until you have a thick syrup- roughly 100g.

2. Remove from heat and add the oil and sugar. Whisk to combine and dissolve the sugar slightly. Set aside to cool whilst you measure up the dry ingredients

3. In a large bowl, whisk together the dry ingredients. Now that the guinness mix has cooled slightly, add in the egg and mix to combine.

4. Pour the wet mixture into the dry mixture and stir to form a sticky cookie dough. At this point it is too liquid to shape- refrigerate the dough for 1 hour.

5. Preheat your oven to 160c/140c fan and line a baking sheet with parchment.

6. Portion the cookie dough into 30g balls and roll in demerara sugar. Place on a lined baking sheet and bake for 23-25 minutes. They will have puffed up and sunk back down. Allow to cool before enjoying with a glass of milk.

Substitutes:

• Guinness- any good stout

• Vegetable oil- olive oil, melted butter

• Rye flour- add 80g extra plain flour

Makes 20 cookies