Crunchy with a gingery hit, these cookies go down a treat with a hot cup of tea or coffee. They keep well in a sealed container for a week, and you can also freeze them once cooked.
150ml The Good Oil Sunflower Oil
175g brown sugar
¼ cup molasses (80g)
2 T freshly grated ginger
2 tsp baking soda
4 tsp ground ginger
1 tsp cinnamon
2 cups flour (300g)
⅓ cup golden granulated sugar
Preheat the oven to 170°C fan or 180°C no fan. On a low heat in a medium saucepan heat the oil, brown sugar, and molasses stirring gently. You just want it to be warm to touch, and for the sugar to have no lumps. Remove from the heat and add the baking soda and fresh ginger. Stir to combine. Add in the egg and mix well.
In a large bowl add the flour, ginger, and cinnamon. Add the oil, sugar, egg mixture to the flour and mix to combine until there are no bits of flour visible.
Roll the mixture into walnut sized balls, then roll the balls in the golden granulated sugar. Place on a lined oven tray, there is no need to flatten the dough.
Cook the cookies for 12 – 15 minutes. The longer the cooking time the harder the biscuit. I find that with 12 – 15 minutes in the oven (depending on your oven), the cookies are crunchy on the outside and a little cakey in the middle. Great with a cup of tea!
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