Ingredients:

2 cups all-purpose flour / plain flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup vegetable shortening

1/4 cup unsalted butter, softened

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar / caster sugar

1/4 cup molasses

1 large egg

1/4 cup plus 1 tablespoon demerara sugar

Directions:

1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

2. Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes.

3. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined. Add the demerara sugar to a small plate or bowl.

4. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart.

5. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.

Bon Appetit!