Ginger crunch cookies
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31 people made this
About this recipe:
An easy crunchy, gingery cookie. It has taken me a while to find a suitable crunchy ginger biscuit recipe that doesn't resemble a cake texture or that ends up like gingerbread men and this is what I have come up with. I hope you enjoy them as much as we do.
75g plain flour
1/2 teaspoon bicarbonate of soda
50g crystallized ginger, chopped very finely
1 teaspoon ground ginger
60g caster sugar
75g rolled oats
100g butter or margarine
1 tablespoon golden syrup
1 tablespoon milk
15 min › Cook:
15 min › Ready in:
Preheat your oven to 150 C / Gas 2. Line 2 large baking sheets with baking parchment or grease them lightly.
Measure the flour, bicarbonate of soda, crystallized ginger, ground ginger, caster sugar and rolled oats into a mixing bowl.
Melt the butter and syrup together very gently in a small pan.
Mix the melted butter and syrup and the milk into the dry ingredients.
Refrigerate the mixture for 5 minutes or so it firms up a bit.
Take heaped teaspoons of the mix and roll into balls. Put on your baking sheets spaced WELL apart – these biscuits really spread. Flatten the top of each biscuit with your hand or a fork.
Bake until lightly browned, 15 to 20 minutes (check after 12 if you are using a fan oven).
Cool on the baking trays for a few minutes (they’ll fall apart if you move them straight away!), then transfer to a wire rack to finish cooling.
Try not to eat them all at once, delicious and crunchy. Would be interested to hear other views
- 12 Mar 2012
The easiest cookies ever - I have never been any good at making biscuits until this recipe - they turned out really well, golden, crunchy and excellent flavour. Thanks for sharing this
- 25 Aug 2014
These are absolutely beautiful! Very easy to make and I got 30 biscuits from the mixture. I added an extra half tsp of ginger as I like it. Thank you so very much for the recipe!
- 04 Apr 2013
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