Description
I originally found this recipe in my mother's cookbook although i altered the recipe/ingredients around a bit. These cookies are crisp with a medium ginger taste which isn't too overpowering yet adds a good flavor to the cookies.
Note: i found it easier to use your hands to mix the flour, ginger, cornflakes and butter, sugar and egg mixtures together. Just be sure not to over-mix it. Also, keep an eye on the cookies after the ten minute mark as mine started to turn golden brown pretty quickly.
Ingredients
- Butter
- White Sugar
- Egg
- Self-raising Flour
- Ginger
- Corn Flakes
Instructions
- Preheat oven to 180 celsius
- Use an electric beater to beat the butter and sugar together
- Beat until the mixture is combined and has become creamy
- Add the egg and continue to beat well
- Add the flour, crystallised ginger and half of the cornflakes
- Mix together with either a spoon or your hands
- On a tray, crush the rest of the cornflakes with a rolling pin until the cornflakes are fine
- Scoop a teaspoonfull of the mixture and use your hands to shape into balls which you then roll in the cornflakes you crushed earlier
- Grease a baking tray with cooking spray / butter or cover with baking paper
- Put the cornflake covered balls on the tray about 5cm apart from each other
- Flatten the top of the ball with a fork gently
- Bake for 10-20 minutes until the cookies are firm and have a light, golden color
- Leave cookies on the baking tray for a couple of minutes before transferring to a wire rack to cool
- The cookies start to really crispen once cooled