Ginger Cookies
Anon (see below)
🔗A family friend sent this from North America. I have halved
the quantities to make a batch more suited to the Irish oven.
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Makes 18. Heat your (conventional) oven to 375°F. Prep time: 15 minutes + 30 minutes (chill). Cooking time: 15 minutes.
Ingredients
- 4 oz butter
- 1 tbsp golden syrup (see tip)
- 5 oz white flour
- 6 oz light brown sugar
- 3 oz oatmeal [not quick-cook]
- ½ tsp baking soda
- 3 oz crystallised ginger [not preserved ginger]
- ½ tsp ground ginger
Method
Melt the butter and syrup over a low heat (no need
to boil).
Mix flour, sugar, oatmeal, baking soda, crystallised ginger, and ground ginger in a
large bowl.
Pour the butter and syrup mix into the bowl and
stir well until combined.
Line a baking tray with silicone parchment.
Form the mixture into small balls and space out evenly on the
baking tray. A bit over 25 g each seems to make
about 18 cookies (yes, I know there are only 17 in the picture;
where do you think the 18th one went?).
Chill in the fridge for 30 and a bit minutes.
Bake for 12–14 minutes or until pale gold.
Slide the parchment off the tray onto a wire rack. Do not
move the cookies off the paper until they firm up.
Serving
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