“This is Mrs. Cowan's famous secret (well, not any longer, it isn't!) recipe for gingernuts.”
READY IN:
2hrs 15mins
SERVES:
27-60
YIELD:
54-60 crunchy cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter and syrup and allow to cool slightly.
  2. Sift the dry ingredients thoroughly, add the egg and lastly the melted butter and syrup.
  3. Mix thoroughly, and then chill the dough until it is fairly stiff.
  4. Divide the mixture into pieces the size of a small walnut, place on a greased baking sheet and flatten very slightly.
  5. NOTE: Place them a few inches apart on the baking sheet (s) as they will expand during the baking process.
  6. Bake for 15 minutes at 175C/350F degrees.
  7. Store in a cookie tin at room temperature.

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