Caramel Ginger Cookies - butter

Method

• Place the butter and sugar in a saucepan, and melt together over a low heat. You just need the sugar to dissolve in the melted butter-you do not need to cook the butter and sugar, as the molasses gives it a nice caramel taste. Set the mix aside to cool.
• Beat the egg in a small bowl.
• When the butter and sugar mix has cooled, pour it into a large mixing bowl. Add the beaten egg and mix well. Sift in the flour, baking powder and ginger, and mix to a soft dough.
• Shape the dough into a sausage inside some cling film or greaseproof paper, about 2 inches (5 cm) diameter, and chill for an hour in the freezer, or overnight in the fridge.
• When your dough is chilled, slice the log of dough into 1/4 inch (1/2 cm) slices, and arrange on a cookie sheet lined with parchment or greaseproof paper.
• Bake at 180 degrees celsius for 15-20 minutes until golden and set but not browned.
• Cool on the tray for five minutes, to harden, then transfer to a rack to finish cooling. These are quite crisp cookie, not chewy. (Which makes them very good for the English tradition of dunking-dip the biscuit, as we call it, into hot tea, then eat quickly.)
• This dough keeps well in the freezer, and can be sliced from frozen with a sharp serated knife and cooked straight from the freezer. Allow slightly longer cooking time for frozen dough.