Grantham Ginger Crunchies

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Grantham Ginger Crunchies

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Ingredients

38 portion(s)

Grantham Ginger Crunchies

115 grams Butter/Margarine
340 grams caster sugar
1 egg, lightly beaten
250 grams Self Raising Flour
1.5 tablespoons ground ginger

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6

55min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Biscuit/cookie Everyday European Snack

Recipe's preparation

Grantham Ginger Crunchies

Preheat the oven to 150°C (140°C for a fan oven).

Prepare two baking sheets by either greasing or lining with a non-stick tray liner.

Pulverise sugar first for 10-20 seconds on speed 9.

Insert Butterfly (CAUTION ADD MC AS BUTTERFLY MAY JUMP OUT OF PLACE).

Add butter and whip for up to 2 minutes on speed 3-4.

In a medium bowl sift the flour and ginger, then mix together.

Add the egg to the butter-sugar mix, mixing in well.

Spoon in the flour-ginger to the rest of the mix about a third at a time 2 minutes on knead.

The mixture will get quite stiff when you mix in the final third of the flour.

When well mixed take a piece of dough and roll into a 20g ball about the size of a walnut (two tablespoons).

Place on a baking sheet and do the same with the rest of the dough.

There is no need to squash the dough balls at all, they naturally flatten out when cooking.

Bake in the centre of the oven for 45 Minutes.

When cooked cool on a wire rack.

Store in an airtight container.

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Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups:

1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.

All eggs are 55-60 g, unless specified.

If you are using a Tovolo ice cream tub, first freeze 250ml cold water in between the two inner walls. This dose two things, 1. it makes a solid base, preventing breakage when scooping out the Ice-Cream. 2. It helps freeze the cream quicker.

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.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.