Makes 40-50 cookies
- 450 g butter
- 450 g (450 ml) sugar
- 250 ml (1 c) golden syrup
- 2 eggs
- 900 g (6 c) cake flour
- 20 ml (4 t) soda
- a pinch of salt
- 45 ml (3 tbsp) dry ginger
Preheat the oven to 180 ° C. Spray a baking sheet with nonstick spray.
1 Melt the butter and sugar in a saucepan. Take off the heat. Add the syrup and mix thoroughly. Leave aside to cool slightly.
2 Beat the eggs lightly and add into the butter mixture.
3 Sift the flour, baking soda, salt and ginger. Stir with a wooden spoon into the butter mixture. Let the dough rest for 15 minutes in the refrigerator until firm.
4 Scoop small tablespoons (about 15 ml) full and roll into balls between your palms. Place the balls two fingers apart on the baking sheet and press down with a fork.
5 Bake for 10-12 minutes. Leave for 10 minutes on the baking sheet to cool. The cookies will retain their shape. Place on a cooling rack. Serve with a glass of cold milk.
