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Ginger cookies

(Makes about 40 cookies)

  • 280 g (500 ml) cake flour
  • 420 g (250 ml) caster sugar
  • 2,5 ml bicarbonate of soda
  • 5 ml cinnamon
  • pinch of salt
  • 10 ml ground ginger
  • 125 g (135 ml) butter (at room temperature)
  • 1 egg
  • 5 ml golden syrup

Heat oven to 180°C and place oven tray in middle of oven. Sift together flour, caster sugar, bicarbonate of soda, cinnamon, salt and ginger. Using your hands, rub in the butter until it looks like breadcrumbs. Whisk together egg and golden syrup. Mix with dry ingredients until it forms a dough. It will seem as though the mixture will never become a dough, but it will. Shape into small balls and place on greased, lined baking tray. Place the balls at some distance from one another, as they will spread out when they rise. Bake about 15 minutes. Remove from oven and loosen cookies from tray. Leave to cool on the tray.

HINT: If the bottoms of cookies usually burn in your oven, use a second baking tray underneath the first.