These fresh ginger cookies taste delicious, which means I am making a double batch every time I make them. Even then they don’t last long. They are also very easy to make, our kidss love doing it on their own.
Fresh Ginger Cookies
It is interesting to note that Arnott’s, who make the gingernut biscuits here in Australia, make four different types of the same biscuit. You can read more about it here.
We like the taste of ginger in our biscuits, so I do add a little more than the recipe below, but I recommend you try the recipe first and adjust as needed. Instead of using fresh ginger, you could use ground ginger.
More Biscuit Recipes
- Triple Chocolate Cookies
- Condensed Milk Cookies
- Fresh Ginger Cookies
- Chocolate Chip Cookie Slice
- Milo Biscuits
- Monte Carlo Biscuits
- Rice Bubble Biscuits
- Butterscotch Biscuits
If you are looking for some great conversion charts for your kitchen, these Kitchen Conversion Charts are great. I have them laminated and held together with a ring for ease of use.
Fresh Ginger Cookies
Ingredients
- 2 cups plain flour
- ½ tsp bi-carb / baking soda
- 1 tsp cinnamon
- 2 tsp fresh ginger, finely grated
- 125 g butter
- 1 cup sugar
- 1 egg
- 2 tsp golden syrup
- extra sugar
Instructions
- Sift the flour and bi-carb soda in to a large bowl.
- Rub in the butter.
- Mix through sugar.
- Beat the egg and the golden syrup together in a separate bowl, then add to the mixture.
- Using your hands, work into a firm dough.
- Roll into balls and place on greased tray about 5 cm apart.
- Press down with a fork.
- Sprinkle with sugar.
- Bake in a moderate oven for about 15 minutes.
- Cool on tray for a few minutes, before transferring to a rack to cool completely.
Notes
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