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Crispy Ginger Cookies


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Ingredients

30 piece(s)

Crispy Giner Cookies

  • 340 grams plain flour
  • 2 heaped teaspoons ground ginger
  • 1 level teaspoons bicarbonate of soda
  • half level teaspoons ground cinnamon
  • half level teaspoons ground cloves
  • qtr level teaspoons salt
  • 170 grams Butter
  • 220 grams caster sugar
  • 1 egg yolk
  • 90 grams golden syrup
  • 2 heaped tablespoons caster sugar, Extra for rolling
  • 6
    30min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
  • 9
5

Recipe's preparation

    Method
  1. Pre-heat oven to 180 degrees and line a large baking tray (or 2 smaller ones)

    1. Measure and sift together flour, ginger, bicarb soda, cinnamon, cloves and salt. Set aside.

    2. Measure butter (cubed) into the bowl and soften for 1 minute at 60 degrees on speed soft to 1.

    3. Insert the butterfly. Measure into butter the sugar and egg yolk (for a softer biscuit use the whole egg) - cream for 1 minute increasing the speed slowly over the first 20 seconds to speed 5. Scrape down the sides of the bowl and cream for a further 20-30 seconds.

    4. Add golden syrup to the bowl and blend for 20 seconds speed 4. Remove the butterfly, scraping any mixture back into the bowl.

    5. Add the mixed dry ingredients to the bowl and blend together speed 3-4 for about 20 seconds, or until well combined.

    6. Roll portions of mixture into balls about the size of giant marble; coat in extra sugar (use a small amount of cinnamon in the sugar for an extra cinnamon taste).

    7. Place on baking tray about 5cm apart, slightly flattening the top of each biscuit with a fork (makes approx 25-30).

    8. Bake for about 10-12 minutes (check at 10). Place on a cooling rack, allowing cookies to cool on the tray before transferring to the wire rack.

    ENJOY tmrc_emoticons.-)
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Accessories you need

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Tip

- If you like a softer biscuit add the whole egg (white & yolk) in step 3, and 1tbs water before dry ingredients.
- Increase the amount of ginger if you like a stronger ginger flavour.
- Roll the dough in cinnamon sugar for a stronger cinnamon flavour.

Keep in a good sealed container; should stay nice for up to approxiamately 2 weeks (if they last that long).

For an easy clean with the bowl, fill halway with water and a couple drops of dishwashing liquid. Set time for 3 minutes, 70 degrees and speed 5. Increase to speed 10 for the last 30 seconds. Rinse out well and allow to dry (or towel dry).


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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