Ginger Crunchy Cookies
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Ginger Crunchy Cookies

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Level

moderate

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Cooking

20 min

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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
34 tsp
Salt
sifted
14 tsp
Wet Ingredients
Castor Sugar
180 g
Shortening
175 g
Ginger Powder
1 tbsp
Cinnamon Powder
12 tsp
Bicarbonate Soda
14 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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