NAKED GINGER COOKIES

115 grams butter
1/4 cup golden syrup

2 cups self raising flour
1 tablespoon ground ginger
1 teaspoon bicarb soda
3/4 cup caster sugar
45 grams uncrystallised ginger pieces, finely chopped
1 egg, beaten


extra caster sugar

preheat oven to 170 c. line 3 baking trays with baking paper.

in a microwave proof dish, melt the butter and golden syrup
together, on low in the microwave. alternatively in a pot on
the stove on low heat. cool.

when the butter mix is ready, place the rest of the
ingredients into a bowl. stir in the butter mix until well
combined. knead with hands until dough forms a soft  ball.

roll the dough into walnut sized balls and roll each ball into the extra caster sugar.

place 12 balls to a tray, allowing a little room to spread,
and cook for 10 -12 minutes or until golden.

cool completely on trays.

store in airtight container.