Homemade Ginger Cookies
Wonderfully sweet.
Yield
5 servingsPrep
30 minCook
25 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 2 | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
ginger
juice |
|
| ¼ | cup |
water
|
|
| 250 | millilitres |
coconut oil
For Frying |
* |
| ½ | cup |
sugar
FOR THE SUGAR SYRUP: |
|
| ½ | cup |
water
FOR THE SUGAR SYRUP: |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 23 | ml |
ginger
juice |
|
| 59 | ml |
water
|
|
| 2.5E+2 | millilitres |
coconut oil
For Frying |
* |
| 118 | ml |
sugar
FOR THE SUGAR SYRUP: |
|
| 118 | ml |
water
FOR THE SUGAR SYRUP: |
|
Directions
In a medium bowl put flour, sugar, salt, ginger juice and water. Mix well. Knead by hand for 5 minutes.
Put the cookie dough in a bowl and set aside for at least 20 minutes.
Take the dough out from the bowl and roll it into a rectangle or circle to about 1/16 inch thickness. Use a cookie cutter and cut out cookies.
Heat fresh oil and fry over medium heat until golden brown.
For the syrup, add sugar and water into a heavy-bottomed pan and bring to boil over low heat to 105C degrees. Use a thermometer.
Add the sugar syrup mixture to the cookies and mix well.
Serve and enjoy.
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