THERMOMIX ® RECIPE

1 Crispy Ginger Cookies

Recipe's preparation

Method

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