Crispy Ginger Cookies
photo by Country Girl825
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
30-40 Cookies
ingredients
- 125 g butter
- 1⁄2 cup white sugar
- 1 egg
- 1 3⁄4 cups self-raising flour
- 1 cup ginger, chopped finely (crystallised)
- 2 cups corn flakes
directions
- Preheat oven to 180º Celsius (356º Fahrenheit).
- Use an electric beater to beat the butter and sugar together. Beat until the mixture is combined and has become creamy.
- Add the egg and continue to beat well.
- Add the flour, crystallised ginger and half of the cornflakes (1 cup). Mix together with either a spoon or your hands.
- On a tray, crush the rest of the cornflakes with a rolling pin until the cornflakes are fine.
- Scoop a teaspoonfull of the mixture and use your hands to shape into balls which you then roll in the cornflakes you crushed earlier.
- Grease a baking tray with cooking spray/butter or cover with baking paper. Put the cornflake covered balls on the tray about 5cm apart from each other. Flatten the top of the ball with a fork gently.
- Bake for 10-20 minutes until the cookies are firm and have a light, golden color.
- Leave cookies on the baking tray for a couple of minutes before transferring to a wire rack to cool. The cookies start to really crispen once cooled.
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Reviews
-
I used to make these cookies when my kids were small but I lost the recipe! Thankfully my daughter was able to find this one :) My cookies were not quite as dark, although I baked them about 14 minutes. I used a scale to weigh the balls -- about 10 to 12 grams each. Also used slightly less ginger as the packet I bought only yielded about 3/4 cup. Really yummy!
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