EGG FREE GINGER COOKIES | GINGER NUTS |GINGER SNAPS
Ginger Cookies, ginger snaps or simply ginger nuts are made with ginger powder along with some golden syrup. These cookies tend to be slightly hard, making them 'dunkable' in milk, tea or coffee. They are quite different from the classic gingerbread cookies that are usually baked during Christmas time. Gingerbread cookies have a mixture of spices and tend to be soft and chewy. These ginger cookies are not chewy as they not contain eggs.
Ingredients
- 40 g butter
- 2 tbsp golden syrup| honey | maple syrup
- ¼ cup brown sugar
- ¾ cup all purpose flour
- ½ tsp baking powder
- ½ tsp soda bicarbonate
- 1-2 tsp ginger powder
- ½ tsp fresh ginger paste
Instructions
- Preheat the oven to 180°C.
- Grease baking tray using some butter or line it with parchment paper.
- Sieve flour, baking powder, soda bicarbonate and ginger powder together in a large bowl.
- Cream butter and sugar together till it is soft and fluffy.
- Add golden syrup and ginger paste. Mix well.
- Add the flour mixture and form a dough. Do not knead the dough too much.
- Take about a tbsp of the dough and roll it into a ball. Flatten it slightly.
- Place it on the greased tray.
- Repeat with the remaining dough. Remember to place the cookies at least an inch apart.
- Bake the cookies for 12-15 or until they are golden brown. For me 12 minutes is perfect.
- Remove the tray from the oven and let the cookies rest on the tray for 1 minute.
- Remove the cookies from the tray and let them cool down completely on a wire rack.
- Store in an airtight container.
Notes
- If you don't like the cookies too gingery, then do not add the fresh ginger.
- Remove the cookies a bit early if you like soft middles.
- If the dough sticks to your hand while rolling, wet your hands and roll.
- I have easily replaced golden syrup with honey and maple syrup and it works well. They each add their own flavour to the cookies.