Ginger Crack Cookies
Delightful buttery, crunchy, ginger crack cookies perfectly spiced.
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Servings: 16 cookies
Equipment
- TM31, TM5 or TM6
- 2 baking trays
- wire rack for cooling cookies
Ingredients
- 100 grams butter cubed
- 100 grams golden castor sugar (preferred) or raw sugar
- 60 grams golden syrup
- 175g self raising flour
- 2 tsp ground ginger
- ½ tsp cinnamon
- ½ tsp Bicarbonate of Soda
- 1 pinch salt
Instructions
- Preheat oven to 170° fan
- Line two baking trays with baking paper and set aside
- Add butter, sugar and golden syrup to Thermomix bowl heat 4 mins/80°/speed 1. Scrape down sides of bowl.
- Add remaining ingredients and mix 2 mins/speed 2
- Using 1 tbsp of the mix, shape into balls and place onto your line baking trays at least 3cm apart to allow for spreading.
- Bake for a total of 12 mins at 170°. After 5 mins cracks should appear. If not, remove trays and gently drop on the kitchen bench to aid cracking. Return to oven and cook for a further 7 mins until golden and cracked.
- Let cookies cool on trays for 5 mins and then move to wire rack to cool completely cool.
Notes
Please see tips and information in post for the perfect cookies!