Ingredients
- 200 g plain flour
- 1 tablespoon dry ginger
- 1/2 teaspoon baking soda (bicarb)
- 115 g Butter
- 115 g raw sugar
- 30 g golden syrup
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place flour, ginger and baking soda in bowl and mix on speed 3 for 10 seconds. Set aside.
Place raw sugar in bowl and grind for 3 seconds on speed 9 to make castor sugar.
Add butter and golden syrup to sugar and cream on speed 6 for 1 minute. Scrape down sides with spatula if necessary.
Add flour mix. Beat on speed 4 for 30 seconds or until mixed.
Roll teaspoon of mix into a ball and flatten with your hand or a fork. Bake in 170' preheated oven for 12-15 minutes.
Cookies will harden on cooling.
Tip
Adding extra golden syrup will give you extra crunch.
After flattening the biscuits, you could roll them in castor sugar before baking.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Comments
Easy and loved by young and old
Very nice recipe, I also used 2 teaspoons of ginger after reading comments
Turned out great, I just found the mixture a little dry but worked out ok
thank you for a very simple recipe
These are perfect, thanks so much for sharing. I used 2.5 times the ginger and they have such a lovely gingery punch! Also used coconut sugar instead of raw sugar which worked well.
akaneddy: Hey there. Do you use raw sugar as in the brown crystal like raw sugar? Or normal white sugar - it's confused me by saying raw sugar but then saying blend to make caster sugar... thanks in advance. 🥰
Dobbie1961: Hey there. Do you use raw sugar as in the brown crystal like raw sugar? Or normal white sugar - it's confused me by saying raw sugar but then saying blend to make caster sugar... thanks in advance. 🥰
Hey everyone. Do you use raw sugar as in the brown crystal like raw sugar? Or normal white sugar - it's confused me by saying raw sugar but then saying blend to make caster sugar... thanks in advance. 🥰
I've been using this recipe for over 5 years. I roll the dough into a log about 4cm thick, freeze and allow to defrost enough to allow me to cut into discs about 5mm thick. I've also cooked them and frozen after cooking and both are successful. I thought everyone would be sick of them by now, but I'm hearing the opposite - they're a standard inclusion in my Christmas hampers. Thanks so much for an absolute winner of a recipe!
Thank you for this wonderful and simple recipe.
Made it today, added the extra tablespoon of ginger powder as many suggested, definitely will make again. They ended up crispy on the edges and soft in the centre...perfect.
Great recipe. I agree 2 T ginger is perfect!
Fabulous recipe, thank you!
I made the following changes:
- 40g golden syrup
- 60 g coconut sugar
-35g ground ginger - this made them ridic gingery, just how we like them!
Rolled some of them out to about 5 mm thick and they were perfect after 15 minutes on low tray.