Ginger Crack Cookies
These are one of my favourite cookies. Crumbly, a buttery crisp texture with just the right balance of spices. I love it when I pop some on a plate when guests appear that they always go back for another and then ask for the recipe! I get that. One is never enough. They are a real winner any time of year!
These cookies can be frozen which is great news if you only want to eat half a batch now and save the other half for later! You can also make them ahead of time for gifting.
I love using an ice cream scoop to portion out my cookies, its kinda nice to have your cookies the same size!
If you want these cookies to be fat, pop the rolled cookies in the fridge for about 15 mins before placing in the oven; they won’t spread as much but you won’t get a large amount of cracking. They will still taste amazing though!
To help with the cracks, take out of the oven after 15 mins and bang your oven tray on the benchtop a couple of times.
To make these cookies crisper, leave out the baking soda.
To keep them soft and chewy, store with a slice of bread in an airtight container … it works!
STORAGE
Simply open freeze a cookie portion in a ball, and when frozen pop them into an airtight container or vacuum seal bag. They are happy in the freezer for 2 – 3 months.
The cookies will keep for up to 5 days in an airtight container.
Ginger Crack Cookies
Equipment
- TM31, TM5 or TM6
- 2 baking trays
- wire rack for cooling cookies
Ingredients
- 100 grams butter cubed
- 100 grams golden castor sugar (preferred) or raw sugar
- 60 grams golden syrup
- 175g self raising flour
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp Bicarbonate of Soda
- 1 pinch salt
Instructions
- Preheat oven to 170° fan
- Line two baking trays with baking paper and set aside
- Add butter, sugar and golden syrup to Thermomix bowl heat 4 mins/80°/speed 1. Scrape down sides of bowl.
- Add remaining ingredients and mix 2 mins/speed 2
- Using 1 tbsp of the mix, shape into balls and place onto your line baking trays at least 3cm apart to allow for spreading.
- Bake for a total of 12 mins at 170°. After 5 mins cracks should appear. If not, remove trays and gently drop on the kitchen bench to aid cracking. Return to oven and cook for a further 7 mins until golden and cracked.
- Let cookies cool on trays for 5 mins and then move to wire rack to cool completely cool.