After the rich food of Christmas, these biscuits are the perfect treat. I love their chewy texture and spicy taste, and am sure that by adding chocolate chips or nuts, they would be even more tasty.
170g (6 ounces) unsalted butter, at room temperature
1¼ cups dark brown sugar
1 large egg, at room temperature
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Preheat the oven to 190°C (375°F).
Place the butter and sugar in a bowl and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.
Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.