Another recipe not made by me, but….well….tasted by me and I did WATCH the process, does that count? As with the Beef, Cauliflower & Potato Curry, this is also from the Donna Hay Magazine latest issue (Jun/Jul Issue 63). These bikkies were not too sweet, despite the demerara coating, and had that gorgeous ginger flavour so more-ish when enjoying a nice hot cuppa…..
Ready to go into the oven
Gingernut Cookies
150 gms butter, softened
1 tsp pure vanilla essence
1 egg
1 1/4 cups (186 gm) plain flour, sifted
1 tbsp ground ginger, sifted
1/4 tsp bi-carbonate of soda, sifted
1 cup demerara sugar, for rolling
Preheat oven to 180C (for my extra hot oven, 160C would be sufficient, so use your judgement here). Place the butter, vanilla and sugar in an electric mixter and beat for 8-10 minutes or until combined.
Add the egg and beat for 2-3 minutes or until pale and fluffy.
Add the flour, ginger and bi-carb soda, and beat until a smooth dough forms.
Roll tablespoonfuls of the dough into balls and roll in the demerara sugar.
Place on baking trays lined with baking paper, leaving room to spread.
Bake for 10-12 minutes or until edges are golden. Cool on wire racks.
All ready to eat!
Makes 24 (or less if you make them bigger in size!).
Happy Gingery Fooding!
