
Ginger Crunchy Cookies
Level
moderate
Cooking
20 min
Preparation
15 min
Ingredients
Servings
6
Molasses Syrup | 90 g |
Ginger freshly grated and juice | 1 tbsp |
Egg | 1 |
Dry Ingredients | |
Plain Flour | 230 g |
Baking Powder | 1 3⁄4 tsp |
Salt sifted | 1⁄4 tsp |
Wet Ingredients | |
Castor Sugar | 180 g |
Shortening | 175 g |
Ginger Powder | 1 tbsp |
Cinnamon Powder | 1⁄2 tsp |
Bicarbonate Soda | 1⁄4 tsp |
How to cook
Start baking
- Cream the wet ingredients - castor sugar, shortening, ginger powder, cinnamon powder and bicarbonate soda for 4 minutes.
- Add the egg and continue beating for ½ minute.
- Add the molasses syrup and grated ginger then continue beating for 1 minute.
- Fold in the sifted dry ingredients - plain flour, salt and baking powder to form a soft dough.
- Place a teaspoon of dough onto a greased baking tray and repeat until all the dough is laid out.
- Bake in the oven at 180°C for 15-20 minutes.
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