This is one of my mother in laws recipes – thanks Mim! It’s a simple cookie recipe that gets the thumbs up from anyone who is lucky enough to taste one. Crisp, sweet and melt in your mouth is how I would describe them. This recipe seems to make loads of biscuits and they last well for at least a week so guess what the kids will be having in their lunch box for the next few days and what I will be bringing to my next morning tea!
Ginger Cookies
Ingredients
- 250 g (9 oz) butter
- 375 g (13 oz) sugar
- 1 egg
- ½ cup (120 ml) warm golden syrup
- 500 g (18 oz) plain flour
- 3 tsp bi-carb soda
- 1 tsp mixed spice
- 4 tsp powdered ginger
Instructions
- Cream butter and sugar, add egg and syrup and beat well.
- Sift dry ingredients into the bowl and mix well.
- Roll into teaspoon sized balls and place onto a greased biscuit tray and really flatten with fork (you will need 2 biscuit trays).
- Bake in slow oven 160 till brown (approx) 15-20 minutes (I usually bake two trays at a time so you may need to bake these in three batches).
- Leave out of the oven for 5 minutes then cool on a rack (the biscuits should crisp up as they cool).
Cooking Tips
- Dip the fork into a cup of hot water now and then so it doesn’t stick to the cookie mix when you flatten.
- If you are in a hurry, try making ½ quantity.
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