Nut and Spice Cookie Recipes -
Cool Ginger
Cookies
Ingredients
2/3 cup/150 g butter, cut
up
6 tbsp light corn syrup
6 tbsp dark molasses
3/4 cup/150 g firmly packed
dark brown sugar
2 tsp finely grated fresh
ginger root
2 2/3 cups/400 g
allpurpose/plain flour
1 1/2 tsp baking soda
1 tsp ground allspice
1/8 tsp salt
2 tbsp granulated sugar
2 large eggs, lightly
beaten
Method:
Melt the
butter with the corn syrup, molasses, and brown
sugar in a small saucepan over low heat. Mix in
the ginger, remove from the heat, and let cool.
Sift the
flour, baking powder, allspice, and salt into a
large bowl. Stir in the granulated sugar. Add
the eggs, beating until just blended.
Mix in the
corn syrup mixture to form a smooth dough. Form
the dough into four logs, each 8 inches (20-cm)
long and 2 inches (5 cm) in diameter.
Wrap in
plastic wrap and refrigerate for at least 30
minutes. Preheat the oven to 325°F/170°C/gas 3.
Line two cookie sheets with parchment paper.
Slice the
dough 1/2 inch (1-cm) thick and place 1 inch
(2.5 cm) apart on the prepared cookie sheets.
Bake for
15-20 minutes, or until the edges are firm but
the center still gives a little to the touch.
Cool on the
sheets until the cookies firm slightly. Transfer
to racks to cool completely.
Cookie
Recipes - Cool Ginger Cookies Recipe
