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Gingernut Cookies

gingernut cookies

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 15 minutes
Cook Time 12 minutes
Servings 30 cookies

Ingredients
 

  • 1 ⅓ cups flour
  • 150 grams butter, at room temperature
  • 1 ¼ cups brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon ground ginger
  • ¼ teaspoon bicarb soda
  • ⅔ cup demerara sugar

Instructions
 

  • Preheat the oven to 180 °C. Prepare the baking trays by lining them with baking paper.
  • Place the butter, brown sugar and vanilla into the bowl of a stand mixer. Beat for 3-4 minutes, until combined.
  • Add the egg and beat for another 2 minutes, until the mixture is pale and fluffy.
  • Add in the bicarb, ginger and flour and beat until a smooth dough has formed.
  • Take tablespoons of dough and roll into balls. Add the demerara sugar to a bowl and roll each dough ball into the sugar.
  • Place each rolled ball onto the prepared baking trays, leaving room to expand between each ball.
  • Bake for 11-12 minutes, until the edges are golden. Leave to cool on the baking trays.