Sourdough Discard Gingerbread Cookies

Dry ingredients: 

345g Plain Flour 

6g Baking Soda/Bicarbonate of Soda

3g Salt

6g Ground Ginger

5g Ground Cinnamon

2g Ground Cloves 

2g Ground Nutmeg

Finishing ingredients

20g Caster Sugar

Equipment: 

Small microwaveable bowl

Large mixing bowl 

Strong whisk 

Sieve

2x Large Baking Trays

Ice cream scoop

Method

1. Cube the butter and place in a small microwaveable bowl and place in the microwave until soft (Estimated 1 minute).

2. Transfer the butter into a large mixing bowl and using a strong whisk the butter until smooth.

3. Add the sugar and whisk together with the butter until creamy. 

4. Add the sourdough discard, egg and treacle and whisk until smooth. 

5. In a separate bowl, mix the Flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together. 

6. Sieve the dry mixture into the wet a third at a time and gradually mix until smooth.

7. Use the ice cream scoop to portion your mixture into 12 large balls and place them on a baking tray lined with greaseproof paper. 

8. Place the balls in the fridge for around an hour OR in the freezer for around 10-15 minutes until the balls can be lifted from the greaseproof paper without collapsing on themselves. 

9. Preheat your oven to 190℃ / 180℃ Fan 

10. Roll the cold cookie dough balls in sugar and place 6 dough balls, well spaced, on each baking tray lined with greaseproof paper. 

11. Bake for 17-20 minutes or until the top of the cookie shows cracks (if you are using a thin cookie sheet, you may not need to bake this long; look for the cracks on the top of the cookie as your sign that your cookies are ready. 

12. Leave to cool on the baking trays and separate any cookies stuck together while still warm.