Ginger crispies

Preparation Time: 15 minutes

Cooking Time: 15-20 minutes

Serves: Makes 30

INGREDIENTS

125 grams butter, softened
½ cup sugar
1 egg
1¾ cups self raising flour, sifted
1 cup finely chopped crystallised ginger
1 cup cornflakes, crushed

Ginger is one of our oldest spices and flavourings and it remains popular today. If you are a ginger fan then these biscuits are for you.

METHOD

1. Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.

2. In a medium bowl beat the butter and sugar together until light and creamy. Add the egg and beat well.

3. Fold in the flour and ginger.

4. Roll teaspoonful lots into balls. Roll in crushed cornflakes and place on the prepared trays. Dip the tines of a fork into flour and shake off any excess. Press the fork into the balls of dough lightly to flatten.

5. Bake in the preheated oven for 15-20 minutes until firm and golden. Leave on the tray for 1 minute before transferring to a cake rack to cool. These ginger crispies will crispen as they cool.

COOKS TIPS

- Biscuits are more easily removed from an oven tray while warm rather than being left on the tray to cool. Transfer to a rack to cool as soon as you can.
- As a variation use mixed peel in place of crystallised ginger and add the grated rind of a lemon or an orange.
- Roll the biscuits in coconut or crushed Weet-bix.

© Allyson Gofton 2009

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