I originally found this recipe in my mother's cookbook although I altered the recipe/ingredients around a bit. These cookies are crisp with a medium ginger taste which isn't too overpowering yet adds a good flavor to the cookies. Note: I found it easier to use your hands to mix the flour, ginger, cornflakes and butter, sugar and egg mixtures together. Just be sure not to over-mix it. Also, keep an eye on the cookies after the ten minute mark as mine started to turn golden brown pretty quickly.
- 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.
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!