Ginger Cookies

Name: Ginger Cookies
Total time: 2400 s
Yield: Yields 40 medium cookies
Cuisine: American
Ingredients: 200 g butter; 3/4 cup maple syrup; 3/4 cup brown sugar; 2 Tbsp fresh ginger; 3 cups self-rising flour; 3 Tbsp ginger powder; 2 tsp bicarbonate soda; 2 egg yolks; Castor sugar (for rolling and coating cookie dough)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Cookies aren’t healthy in the slightest. But when made at home, Atleast you can control the amount of sugar that goes in or use other sugar alternatives for healthier snacking. Hence why l consider these ginger cookies a #backtoschool essential for a quick boost when concentration and energy run low. This cookie dough like most can be made ahead of time and frozen to be used right out of the freezer when needed. I pre-shape mine and freeze on a tray before transferring into a ziplock bag. The baked cookies also keep very well for up to a week (or longer) in an airtight container.

#batchcooking #mealprep

Bianca Mwale @bianca_eatsy

Zomba, Malawi

#batchcooking #mealprep

Saved

Ingredients

40 minutes

Yields 40 medium cookies

200 gbutter
3/4 cupmaple syrup
3/4 cupbrown sugar
2 Tbspfresh ginger
3 cupsself-rising flour
3 Tbspginger powder
2 tspbicarbonate soda
2egg yolks
Castor sugar (for rolling and coating cookie dough)

Saved

Steps

40 minutes

1

Preheat oven to 180C. Line cookie sheet with parchment and set aside
2

Melt butter, syrup and sugar in the microwave or on the stovetop over medium heat. Stir in ginger and set aside to cool
3

Whisk dry ingredients and set aside
4

To cooled mixture, add egg yolks and whisk. Add to dry mixture and fully combine
5

Spoon onto your palms, roll into sizable balls, roll in castor sugar and arrange on a cookie sheet
6

Bake for 8 - 10 minutes depending on size and desired texture (short bake keeps them chewy in the middle and crisp at the edges)