Friday, 30 May 2014


2 slightly heaped teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
2 1/4 cups plain flour
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup golden syrup
2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C).

 Sift together the flour, ginger, baking soda, cinnamon, , and salt. Set aside.

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.

 Beat in the egg, then stir in the water and golden syrup.

 Gradually stir the sifted ingredients into the golden syrup mixture.

 Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.

 Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes till lightly brown.

 Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 
Store in an airtight container.

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