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Jane's Ginger Cookies
A crunchy ginger biscuit ideal for dunking.
bicarbonate of soda
Preheat oven to 180 C.
Cream butter and sugar together in a large bowl until light and fluffy.
Add treacle, golden syrup and egg and mix together well.
Sift flour, salt, spices and bicarbonate of soda together in a separate bowl.
Add dry ingredients to the wet and combine thoroughly.
Pinch off pieces of dough the size of a walnut and roll into a ball.
Roll the dough ball into granulated sugar to coat and place on an ungreased baking tray. Press down lightly with the palm of your hand to flatten.
Bake for 12-14 minutes until lightly browned. Allow to cool a few minutes on the baking tray before transferring to a wire rack to cool completely.
Biscuits freeze and defrost well. They will also keep for up to a week in an airtight container.
Recipe from www.elizabethskitchendiary.co.uk