Nut and Spice Cookie Recipes - Ginger Crunchies

 

Ingredients  

• 1 1/4 cups/180 g all­purpose/plain flour

• 2 tsp ground ginger

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/8 tsp salt

• 1/3 cup/70 g firmly packed light brown sugar

• 4 tbsp butter, softened

• 3 tbsp light corn syrup/golden syrup

• 1 large egg

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter two cookie sheets.

2. Sift the flour, ginger, baking powder, baking soda, and salt into a large bowl. Stir in the brown sugar.

3. Melt the butter with the corn syrup in a small saucepan over low heat. Remove from the heat and let cool. Stir the butter mixture into the dry ingredients.

4. Add the egg and mix to make a stiff dough. Form the dough into twenty balls the size of walnuts and place 2 inches (5 cm) apart on the prepared cookie sheets.

5. Bake for 12-15 minutes, or until just golden and firm to the touch. Cool the cookies on the sheets for 5 minutes. Transfer to racks and let cool completely.