Ginger Cookies

Cinnamon Pretzel
Cupcake Tips

280 g flour

2 tsp. baking soda

1 tsp. cinnamon

3 tsp. ground dried ginger

1 tbsp. grated fresh ginger

1 tbsp. lime juice

170 g soft butter

220 g brown sugar

1 egg

85 g syrup

Beat the butter with the sugar and syrup, add the egg, lime juice and the fresh ginger.

Add cinnamon, ground ginger, baking soda and flour.

Make small balls the size of walnuts (wet your hands).
Spread the balls on a baking sheet, and bake for 10 minutes at 190 degrees celcius.
Cool the cookies completelyand dip in melted dark chocolate, if you like. If you feel adventurous, half a teaspoon of chili powder can be added with the other spices.
The cookies are soft and chewy, but if you, like me, like your cookies hard and crisp, bake them for a bit longer.
Cinnamon Pretzel
Cupcake Tips

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