Homemade Ginger Cookies
Submitted by stelladias77
Crispy fried ginger cookies glazed with golden sugar syrup for a Sri Lankan treat that shatters with every bite. Fresh ginger juice delivers warm spice balanced by sweet candy coating.
YIELD
5 servingsPREP
30 minCOOK
25 minREADY
60 minThese traditional Sri Lankan ginger cookies blend the zing of fresh ginger juice with a crisp, tender dough that fries up golden and light.
After a quick dip in hot coconut oil, each cookie gets tossed in warm sugar syrup that hardens into a candy-like shell.
The result is a shatteringly crisp exterior with subtle ginger heat that pairs brilliantly with afternoon tea.
Chef Tips
- Extract ginger juice by grating fresh ginger and squeezing through cheesecloth
- Roll dough very thin (1/16 inch) for maximum crispness
- Use a candy thermometer to bring syrup exactly to 105°C for proper coating consistency
- Fry in small batches to maintain oil temperature and even browning
Ingredients
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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