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South African Ginger Cookies
At a Glance
- Prep
- 45 minutes
- Cook
- 15 minutes
- Total
- 40 min
- Yield
- 180.00 cookies
Categories
- Cookies
Cuisine
- South African
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Dessert
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 180. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for South African Ginger Cookies brings together 500 ml golden syrup (2 cups corn syrup will do), 500 g butter, soft, 2 eggs in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 180 servings.
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Ingredients
- 500 ml golden syrup (2 cups corn syrup will do)
- 500 g butter, soft
- 2 eggs
- 50 ml vinegar
- 50 ml dried ginger, the dried, ground spice
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
- 500 ml light brown sugar
- 8 cups flour, unsifted
- 30 g baking soda
- 2 teaspoons salt
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Instructions
Mix the golden syrup (or corn syrup), butter, eggs, vinegar, ginger, cinnamon and cloves in a large mixing bowl.
Stir in the sugar.
Sift the flour, baking soda and salt into a bowl.
Mix into the syrup-sugar mixture to make a dough or batter.
Cover and put in fridge for a few hours.
Heat oven to 200 deg C/400 deg F. Grease baking tins.
Roll the dough between your palms into little balls the size of walnuts. Place these balls with space between them on greased baking tins.
Press each cookie just slightly flatter with the tines of a fork.
Bake about 12 - 15 mins or until nicely browned, in centre of oven.
Cool slightly in the tins, then cool completely on wire racks.
Keep in airtight tins. About 15 doz cookies.
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