Trying out the Ginger Cookie recipe sounded like a good idea this week since it was right after the Chinese New Year celebration in Malaysia and we wanted to try something different. Truth to be told, we accidentally got hooked on this recipe while flipping the recipe book for another.
One of our team members wanted to bake a cookie that had cheese in it (anything that had cheese in it!)…so we flipped Phillipa Vanstone’s recipe book and stumbled upon the Rosemary Wafers (this recipe has been posted separately). As we browsed further for ideas, we came across the Ginger Cookies and it looked great. Tossed between the two, we decided to try both the recipes! So here it is…
“Crisp, spicy and drizzled with dark chocolate, this is a more sophisticated cookie…” – Philippa Vanstone, author of 500 cookies.
- 1 egg
- 1 egg yolk
- 200g (7oz) caster sugar
- 115g (4oz) unsalted butter, melted
- 340g (11½ oz) plain flour
- ¼ tsp bicarbonate of soda
- 1½ tsp ground ginger
- ¼ tsp salt
* we decided to go simple so did not include the chocolate drizzles as shown in Philippa’s recipe.
- Start by measuring the ingredients necessary for the Ginger Cookies.
- Get the oven ready by preheating it to 180°C or 365°F.
- Prepare the baking trays by lightly greasing them with butter.
(Note that we reduced the recommended temperature from 190°C).
- First mix the egg, egg yolk, sugar and butter together.
- Then mix in the flour, bicarbonate of soda, ground ginger and salt.
- When ingredients are well combined, chill the dough until firm.
- Roll the dough out to about 3 to 4mm thick and cut them to the desired shape. We used the heart-shaped cookie cutter since Valentine’s Day is just around the corner! 😉
- Lay the cut dough on baking sheets.
- Remove cookies immediately from the oven when done and let it cool on a wire rack.