Prep 30 mins
Cook 15 mins
These are a flavourful biscuits (cookies) with a crunch that doesn't break your teeth. One of my clients gave me this old family recipe.
- 4 ounces butter
- 5 ounces sugar
- 2 teaspoons golden syrup (equivalent here in NZ is 1 Dessertspoon)
- 4 teaspoons milk (equivalent here in NZ is 2 Dessertspoons)
- 1 teaspoon baking soda
- 7 ounces flour
- 2 teaspoons ginger (slightly rounded)
- In a medium to large size pot slowly melt the first four ingredients (butter, sugar, golden syrup and milk) stirring constantly until all are blended together. Don't worry about dissolving every last bit of sugar.
- Remove from heat and then add baking soda and stir until dissolved. Leave to cool for 5 minutes.
- Preheat oven to 150°C.
- Sift in the flour and ginger and mix well. The mixture will be quite loose.
- Roll into small balls and put onto a baking tray. Flatten with the heel of the hand, allowing room for spreading.
- Bake in a slow oven, 150C - 13-15 minutes. I bake these on the rack above the middle of the oven. Simply because my oven tends to be a bit hot on the bottom.
Wish I could give this recipe more than five stars- these cookies are just like the Griffins ones that are so famous here in New Zealand- only better because they've got that "home-made-ness" that just makes everything a little bit better. I took Sprue's advice and added about 1/4 cup crystalized ginger (finely chopped), and a pinch of cayanne pepper for extra "zing." Just gorgeous- I'm taking some along to impress my boyfriend's mother tonight! Heehee
Sooooo good. I upped the ginger a wee bit and omitted the milk (but am going to try with soy milk next time). Everyone that tried them asked for the recipe. Thanx Lizzie!!!!
these were yummy. i added some chopped crystalized ginger and a shake of cayanne pepper for a kick. though i had to add about another 1/2 cup of flour since my first ones were flat.. and i had to spoon them on.. rolling wasnt possible. after i addes some flour they worked out great. i cooked them for only 9 minutes.. i like them a bit soft. i think since i am in the midwest it probably has a lot to do with the moisture.. also since we dont have golden syrup here i subbed it for agave. thanks. we love ginger!