Crinkle Cookies

These fragrantly spiced, crisp cookies are reminiscent of loaves of bread with their lovely crackled tops.

110 grams butter, at room temperature

250 grams cream cheese, at room temperature

1 cup caster sugar ½ cup brown sugar 1 tablespoon golden syrup 1 large egg, size 7 1 teaspoon vanilla extract 2 cups plain flour

2 teaspoons baking powder ¼ teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon

½ teaspoon each ground nutmeg and sea salt

¼ teaspoon each ground cloves and ground allspice

1 cup sifted icing sugar, for rolling cookies in

Grease 2 flat baking trays and line with baking paper.

Preheat the oven to 160°C fan bake.

Beat the butter, cream cheese, both sugars and golden syrup until pale and fluffy, about 5 minutes. Beat in the egg and vanilla.

Combine all the dry ingredients, except the icing sugar, and add to the butter mixture. Beat until well combined, scraping down the sides of the bowl for even mixing.

Cover the bowl and chill for at least 2 hours, and up to 12 hours, to firm up the dough.

Roll spoonfuls of the chilled dough into large walnut-sized balls then roll in icing sugar to coat generously.

Place on the prepared tray, spacing them 3cm apart. I put 15 on each tray. Bake for around 30-35 minutes, or until the cookies are a good golden colour and the tops are cracked. Switch the trays around halfway through cooking. The cookies should feel light and easily lift off the tray when fully cooked.

Cool for 10 minutes then transfer to a cooling rack. Store in an airtight container for 4 days.