Slightly Chewy Ginger Cookies

• 1 1/4 cups whole-wheat flour
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• Pinch of kosher salt
• 1 stick plus 2 tablespoons unsalted butter, at room temperature
• 1/3 cup plus 1 tablespoon sugar
• 2 tablespoons Lyles Golden Syrup (treacle) (see Note)

1. Preheat the oven to 350.
2. Sift the whole-wheat flour with the ginger, baking soda and salt into a small bowl.
3. In a medium bowl, using a hand mixer, beat the butter with the sugar and syrup at medium speed until pale yellow and fluffy, about 3 minutes.
4. Beat in the flour mixture just until incorporated.
5. Knead the dough a few times in the bowl and divide in half.
6. On a parchment paperlined baking sheet, roll each piece of dough into a 12-inch log, about 1 inch wide.
7. Arrange the logs on the prepared baking sheet 6 inches apart and bake for about 15 minutes, until golden; they will spread a lot.
8. Transfer to a rack to cool until warm.
9. On a work surface, cut the logs crosswise into 1 1/4-inch slices.
10. Transfer the cookies to a rack to cool before serving.

flour, ground ginger, baking soda, kosher salt, unsalted butter, sugar, lyles golden syrup

Taken from www.foodandwine.com/recipes/slightly-chewy-ginger-cookies (may not work)