Ginger cookies

Name: Ginger cookies
Yield: 90 servings
Cuisine: Bake
Ingredients: 250.00 g butter; 450.00 ml sugar; 125.00 ml jam smooth, apricot; 2.00 eggs extra-large; 10.00 ml Bicarbonate of soda; 480.00 g flour cake; 15.00 ml ginger ground; 15.00 ml mixed spice ground

90 servings

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By Food24 November 03 2009

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Ingredients (8)

250.00 g	butter
450.00 ml	sugar
125.00 ml	jam — smooth, apricot
2.00	eggs — extra-large
10.00 ml	Bicarbonate of soda
480.00 g	flour — cake
15.00 ml	ginger — ground
15.00 ml	mixed spice — ground

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Method:

Preheat the oven to 180 ºC and butter a few baking sheets or spray with non-stick spray.
Cream the butter and sugar together until light and creamy. Add the jam, beating well.
Beat the eggs, add the bicarbonate of soda and mix to dissolve.
Add the egg mixture to the butter mixture, beating well.
Add the dry ingredients and mix to form a stiff dough.
Roll into walnut-sized bails and arrange on the prepared baking sheets, leaving a fair amount of space between the cookies so they can spread while baking.
Press down slightly and bake for 10 minutes or until golden brown and done.
Allow to cool and store in airtight containers.