Melt in your mouth recipe for Gingersnap cookies
100 ml soft butter
125 ml golden syrup
2.5 cups flour
10 ml baking soda
10 ml creme of tartar
25 ml ground ginger
2 large eggs
300 ml brown sugar
white sugar for rolling
In a microwavable bowl, melt the butter and syrup until incorporated, set aside to cool a little. Add the eggs and mix until just incorporated.
Now add the sugar, but don’t mix too much – just allow the sugar to be seeped through with the moisture.
Sift flour, baking soda, crème of tartar, ginger and salt in a mixing bowl and add the wet ingredients.
Mix the ingredients together, cover and refrigerate for an hour.
When cooled, roll dough into small balls, dunk it in white sugar and arrange on baking trays – push down with a fork or fingers.
Bake for 12 minutes at 180 degrees Celsius; remove from pans and leave to cool.
Serve salad immediately or place in the container/jar with a fitted lid and keep in the fridge for up to 2 days.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.