Gingersnap Cookies
An easy recipe for ginger snap cookies.
Gingersnap Cookies An easy recipe for ginger snap cookies. |
| Servings | Prep Time |
| 30cookies | 1hour, including refrigeration time |
| Cook Time |
| 12min |
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Ingredients
- 100ml soft butter
- 125ml golden syrup
- 2.5cups flour
- 10ml baking soda
- 10ml creme of tartar
- 25ml ground ginger
- pinch salt
- 2large eggs
- 300ml brown sugar
- white sugarfor rolling
Instructions
- In a microwavable bowl, melt the butter and syrup until incorporated, set aside to cool a little. Add the eggs and mix until just incorporated.
- Now add the sugar, but don’t mix too much – just allow the sugar to be seeped through with the moisture.
- Sift flour, baking soda, crème of tartar, ginger and salt in a mixing bowl and add the wet ingredients.
- Mix the ingredients together, cover and refrigerate for an hour.
- When cooled, roll dough into small balls, dunk it in white sugar and arrange on baking trays – push down with a fork or fingers.
- Bake for 12 minutes at 180 degrees Celsius; remove from pans and leave to cool.