Crispy Ginger Cookies

READY IN: 40mins




  • 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.