South African Ginger Cookies
"Really nice ginger cookies, these, which have come a long way and are favourites for holiday times. It's a large recipe, meant for summer Christmas holidays on the sea! Please note that the cookie dough needs a couple of hours rest time in the fridge before baking. This was not added to the preparation time."
photo by katew
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
180 cookies
ingredients
- 500 ml golden syrup (2 cups corn syrup will do)
- 500 g butter, soft
- 2 eggs
- 50 ml vinegar
- 50 ml dried ginger, the dried, ground spice
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
- 500 ml light brown sugar
- 8 cups flour, unsifted
- 30 g baking soda
- 2 teaspoons salt
directions
- Mix the golden syrup (or corn syrup), butter, eggs, vinegar, ginger, cinnamon and cloves in a large mixing bowl.
- Stir in the sugar.
- Sift the flour, baking soda and salt into a bowl.
- Mix into the syrup-sugar mixture to make a dough or batter.
- Cover and put in fridge for a few hours.
- Heat oven to 200 deg C/400 deg F. Grease baking tins.
- Roll the dough between your palms into little balls the size of walnuts. Place these balls with space between them on greased baking tins.
- Press each cookie just slightly flatter with the tines of a fork.
- Bake about 12 - 15 mins or until nicely browned, in centre of oven.
- Cool slightly in the tins, then cool completely on wire racks.
- Keep in airtight tins. About 15 doz cookies.
Questions & Replies
-
Can these ginger biscuits be frozen? -
Does anybody know if these cookies are the same as the ones known as Gemmer Jantjies in South Africa?
Reviews
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I'm so proud of myself! I was a bit sceptical about this recipe, it's got vinegar in it, and no molasses, who ever heard of a ginger cookie without molasses? Not me? But I'm proud of the fact that I can eyeball a recipe I've never made before and just know if it's going to be a good one or not. And this one is not good, it's GREAT! I adore ginger cookies, and these are lovely. Not too hard, but just enough to be quintessential ginger cookies. I didn't have any ground cloves (I never do) so I just subbed some nutmeg and allspice (didn't measure). This recipe makes quite a lot of cookies, which have found a home in my freezer. I take one out to have with my cup of tea when I come home from a day at the office. And they're good frozen, too, if you like to gnaw. This recipe was perfect for me as well, as I usually work in metric, but hate to weigh flour. Thanks Zee, this feeds my ginger addiction! -
I was bored sitting at home, so I deceided to try this recipe and give the biscuits to friends as presents. Well let me you tell you it became such a hit that I am now getting orders to bake for markets and also people phoning me for orders. Best ginger biscuit receipe ever. Sean from Paarl Cape Town. -
My 1st attempt & I was impressed.Easy to follow.Clear instructions & tasty.It was less cloves because I didn't have
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WOULD THIS BE CORRECT FOR THE CONVERSION OF INGREDIENTS? Recipe by Zurie • LIST OF INGREDIENTS: YIELD 180 cookies • 2 cups of golden syrup (light syrup- not molasses) • 4 sticks butter, soft • 2 eggs • 1/5 cup vinegar • 1/3 cup ground ginger • 1 tablespoon cinnamon • 1 teaspoon ground cloves • 2 cups light brown sugar • 8 cups flour, unsifted • ¼ cup baking soda • 2 teaspoons salt
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If you are South African you will know lovely, gorgeous Golden Syrup. You will also know that the vinegar is essential just like our Moms use to make them. I had to laugh at the amount, that is so typical. Thank you for this awesome recipe. I hate molasses in my ginger cookies, too over powering.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
