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“Chunks of crystallized ginger, ground dried ginger and a knob of grated fresh ginger all packed into chewy, oat-flour based goodies!”
READY IN:
30mins
SERVES:
25
YIELD:
25 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350F, line a cookie sheet with parchment or silicone.
  2. Cream together shortening, butter, fresh ginger and Demerara sugar until fluffy.
  3. Add molasses, corn syrup, and egg, beating well.
  4. Beat in flours, cornstarch, baking soda, salt, and spices.
  5. Fold in candied ginger.
  6. Roll into tablespoon-size balls, placing on the cookie sheets ½-1" apart. Flatten slightly and press a chunk of reserved crystallized ginger into the tops.
  7. Bake 10 minutes. Cool completely on the sheets.

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