Ginger cookies

YOU
18 servings
Rate this recipe
Other

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

430.00 ml flour — cake
4.00 ml Baking powder
4.00 ml Bicarbonate of soda
15.00 ml ginger — ground
5.00 ml cinnamon — ground
2.00 ml nutmeg — ground
0.00 cloves — ground, pinch
1.00 ml salt
1.00 ml freshly ground black pepper
125.00 g butter
310.00 ml brown sugar — soft
1 egg
1 egg yolk
60.00 ml honey
180.00 ml raisins
250.00 ml ginger — preserve, chopped
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 180 &degC.
Grease an 18 x 27 cm baking tin and line with baking pape, then grease again.
Sift and combine the dry ingredients.
Cream the butter and sugar together until light and fluffy.
Add the egg, egg yolk and honey and beat well.
Add the flour mixture and mix well.
Add the raisins and half the chopped ginger preserve and mix to form a dough.
Spoon onto the baking sheet, spreading evenly.
Bake for about 20 minutes or until firm to the touch.
Leave to cool completely.
Drizzle with icing (see recipe below) and sprinkle the remaining ginger preserve on top.
Cut into squares.
ICING:
Heat 60 ml light brown sugar, 30 ml milk, and 30 ml butter in a saucepan until the butter has melted and the sugar has dissolved.
Remove from the heat and beat in 5 ml vanilla essence and 250 ml icing sugar.
If the mixture is too thick, add a few drops of milk.
If it’s too slack add more icing sugar.
Cool the icing slightly before drizzling over the cookies.
Leave for about 15 minutes to harden.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.