This week, Roy was planning to visit an old friend of his, and wanted to take her a special, homemade gift to enjoy. He put his thinking cap on, and flipped through his mountain of old books and pamphlets for inspiration, but couldn't think of anything which he thought would be 'perfect'. Then, his Grandma reminded him that this old friend was a fan of ginger, and he recalled a recipe he had come across for ginger crisp cookies. He thought they looked interesting and tasty, so decided to give them a try. The results were very tasty indeed, so Roy decided he should share the recipe with his online friends. So this week, Roy Creates Fabulously Crisp Ginger Cookies.
You Will Need:
- 90 grams of butter or margarine
- 1/3 of a cup of castor sugar
- 1 egg
- 125 grams of crystallized ginger
- 3/4 of a cup of self raising glour
- 3/4 of a cup of plain flour
- 1 teaspoon of ground ginger
- 1 cup of crushed cornflakes
Method:
- Preheat the oven to 180 degrees celcius and line biscuit trays with baking paper
- Finely chop the ginger
- Cream together the butter and sugar
- Add the egg and beat in
- Sift together the flours and ginger and add to the butter, sugar and egg. Mix well
- Add the chopped ginger and thoroughly mix into a dough
- Roll teaspoons of dough into balls and then roll in the crushed cornflakes
- Put the balls onto the prepared trays and squash lightly with a fork
- Bake for 10 to 15 minutes or until cooked through and crisp.
- Cool on wire racks, store in an airtight container and enjoy