I don’t mind a cookie now and then. Actually, more like a platefull with a glass of milk. Very satisfying. After coming across this recipe online I played around with the recipe a little and injected a little more spice.
The zesty, sugary crust really makes these little babies shine, but it’s the soft and warming innards that guarantee you’ll never stop at eating just one of them. I even find they improve with age. One of two days of sitting in a well-sealed container yields a more intense spiciness.
Preheat oven to 190°C.
Combine the ½ cup sugar with the lemon and orange zests and set aside.
In a bowl combine the flour, bicarb, spices and salt. Whisk to aerate.
In a separate large bowl using a wooden spoon beat the butter, muscovado sugar and 1/3 cup caster sugar until light and fluffy. Beat in the egg yolk and vanilla then add the molasses and golden syrup until combined. Stir in the flour mixture until combined. Using wet hands, roll tablespoonfuls of the dough into balls a few at a time and then roll these into the zest and sugar mix. Place them about 4cm apart on a lined and greased baking tray.
Bake for 15-20 minutes, or until the edges are light golden and the tops are cracked.
Cool on a wire rack.