Ginger cookies

Recipe from: 11/21/2002 12:00:00 AM
Ingredients 16
Servings 18
Time

Ingredients

  • 430
    ml
    cake flour
  • 4
    ml
    baking powder
  • 4
    ml
    bicarbonate of soda
  • 15
    ml
    ground ginger
  • 5
    ml
    ground cinnamon
  • 2
    ml
    ground nutmeg
  • pinch ground cloves
  • 1
    ml
    salt
  • 1
    ml
    pepper
  • 125
    g
    butter
  • 310
    ml
    soft brown sugar
  • 1
    extra-large egg
  • 1
    egg yolk
  • 60
    ml
    honey
  • 180
    ml
    raisins
  • 250
    ml
    chopped ginger preserve
 

Method

 
Preheat oven to 180 °C.
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.
 

Read more on: bake
 

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