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Hot Ginger Cookies

A community recipe by orchid

Not tested or verified by Nigella.com

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Introduction

Slightly softer texture cookie - but with bite from the ginger spice!

Ingredients

Serves: 8

Metric Cups

75 grams butter
75 grams demerara sugar
175 grams self-raising flour
1 egg
1 tablespoon milk
1 pinch of salt
1 tablespoon golden syrup
1½ teaspoons ground ginger
100 grams glace cherries (chopped smallish)

2⅔ ounces butter
2⅔ ounces turbinado sugar
6⅙ ounces self-rising flour
1 egg
1 tablespoon milk
1 pinch of salt
1 tablespoon golden syrup or light corn syrup
1½ teaspoons ground ginger
3½ ounces candied cherries (chopped smallish)

Method

Hot Ginger Cookies is a community recipe submitted by orchid and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre heat oven to 180 degrees.
Pulse in a food processor everything except the glace ginger. Do not over process, just when all mixed together.
Add the glace ginger with a spoon so as to retain actual pieces of ginger.
Roll into small balls and press down gently onto baking trays (greased with butter, I use the magic carpets sold in Lakeland - no need to grease and they do not stick!).
Bake for 10 to 15 mins depending on your oven.

Pre heat oven to 180 degrees.
Pulse in a food processor everything except the glace ginger. Do not over process, just when all mixed together.
Add the glace ginger with a spoon so as to retain actual pieces of ginger.
Roll into small balls and press down gently onto baking trays (greased with butter, I use the magic carpets sold in Lakeland - no need to grease and they do not stick!).
Bake for 10 to 15 mins depending on your oven.