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Ginger Cookies

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“My daughter loves cookies so I found this simple ginger cookie and it has no eggs (which is a bonus for me). I've decorated the cookies few different ways. Example: sprinkle pink edible glitters or hundred and thousands or left the cookie with no decoration and icing. You can use what ever shape you fancy. Whatever variations I made with my 3 year old she enjoyed them. I found this recipe in a booked called "The Great Big Cookie Book" by Hilaire Walden. It was in the kid's section of the book.”
READY IN:
25mins
YIELD:
16 Cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 190oC or 375oF Gas 5. Grease a baking sheet.
  2. Cream together the sugar, margarine, salt and vanilla essence until very soft and light.
  3. Work in the flour, cocoa and ginger, adding a little milk, if necessary, to bind the mixture. Knead lightly on a floured surface until smooth.
  4. Roll out the dough to about 5 mm or 1/4 inch thick. Stamp out shapes using floured biscuit cutters and place on the prepared baking sheet.
  5. Bake the cookies for 10 - 15 minutes. Leave to cool on the baking sheets until firm, then transfer to a wire rack to cool completely.
  6. Decorate with glace icing and pieces of glace cherries.

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