Recipe by Zurie
Really nice ginger cookies, these, which have come a long way and are favourites for holiday times. It's a large recipe, meant for summer Christmas holidays on the sea! Please note that the cookie dough needs a couple of hours rest time in the fridge before baking. This was not added to the preparation time.
Top Review by Mirj
I'm so proud of myself! I was a bit sceptical about this recipe, it's got vinegar in it, and no molasses, who ever heard of a ginger cookie without molasses? Not me? But I'm proud of the fact that I can eyeball a recipe I've never made before and just know if it's going to be a good one or not. And this one is not good, it's GREAT! I adore ginger cookies, and these are lovely. Not too hard, but just enough to be quintessential ginger cookies. I didn't have any ground cloves (I never do) so I just subbed some nutmeg and allspice (didn't measure). This recipe makes quite a lot of cookies, which have found a home in my freezer. I take one out to have with my cup of tea when I come home from a day at the office. And they're good frozen, too, if you like to gnaw. This recipe was perfect for me as well, as I usually work in metric, but hate to weigh flour. Thanks Zee, this feeds my ginger addiction!
- 500 ml golden syrup (2 cups corn syrup will do)
- 500 g butter, soft
- 2 eggs
- 50 ml vinegar
- 50 ml dried ginger, the dried, ground spice
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
- 500 ml light brown sugar
- 8 cups flour, unsifted
- 30 g baking soda
- 2 teaspoons salt
Directions See How It's Made
- Mix the golden syrup (or corn syrup), butter, eggs, vinegar, ginger, cinnamon and cloves in a large mixing bowl.
- Stir in the sugar.
- Sift the flour, baking soda and salt into a bowl.
- Mix into the syrup-sugar mixture to make a dough or batter.
- Cover and put in fridge for a few hours.
- Heat oven to 200 deg C/400 deg F. Grease baking tins.
- Roll the dough between your palms into little balls the size of walnuts. Place these balls with space between them on greased baking tins.
- Press each cookie just slightly flatter with the tines of a fork.
- Bake about 12 - 15 mins or until nicely browned, in centre of oven.
- Cool slightly in the tins, then cool completely on wire racks.
- Keep in airtight tins. About 15 doz cookies.