Ginger Cookies (Gingernuts) 薑餅曲奇
Who love ginger cookies? British like to call it gingernuts but there are no nuts in it. I love it when I was a kid, they are buttery cookies with hints of ginger favour. Not too spicy but super delicious.
They are so easy to make and this time, I am very happy how they turn out. They are all even size and shape, the crack on top are just beautiful. Very easy to make, if you like ginger biscuits, you have to try it!
這個傳統的英式薑餅乾Gingernuts，Mr P 小時候經常會做這個。牛油曲奇帶有陣陣的薑味，表面有裂紋，軟身的曲奇，超好味！
做法簡單，這次做的裂紋裂得好靚喔！新手也可做到，喜歡薑餅的你必定不要錯過！
Put the butter, golden syrup and brown sugar in a saucepan. Cook under medium low heat until all melted, mix well. Add in egg yolk, mix well.
In a large bowl, add in flour, ginger powder, baking powder, baking soda and salt. Mix well.
Pour the sugar mixture into dry ingredient, then form a dough.
Take out a small piece, roll into ball. Place it on lined baking sheet, pop in preheated oven at 180C, bake for about 12-14 minutes. Let the cookies cook on the baking sheet.
*this recipe can make 16 cookies
**you can substitute golden syrup with honey or corn syrup
將牛油、轉化糖漿和紅糖放入煲內，用中小火煮至溶化、拌勻。再下蛋黃，拌勻。
在大碗內，將麵粉、薑粉、泡打粉、梳打粉和鹽拌勻。將步驟一的糖漿倒入麵粉內，拌勻成麵糰。
拿出一份麵粉，搓圓，放在鋪有烘焙紙上，放入已預熱180度C焗爐，焗約12-14分鐘，再讓餅乾在烤盤上待涼。
*可以用蜜糖化替轉化糖漿，但味道會有少少分別
- 70 g unsalted butter
- 85 g brown sugar
- 50 g golden syrup
- 1 egg yolk
- 160 g plain flour
- 7 g baking powder
- 2.5 g baking soda
- 10 g ginger powder
- 1/8 tsp salt
- 70 克 無鹽牛油
- 85 克 紅糖
- 50 克 轉化糖漿
- 1 隻 蛋黃
- 160 克 中筋麵粉
- 7 克 泡打粉
- 2.5 克 梳打粉
- 10 克 薑粉
- 1/8 茶匙 鹽
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Put the butter, golden syrup and brown sugar in a saucepan. Cook under medium low heat until all melted, mix well. Add in egg yolk, mix well.
-
In a large bowl, add in flour, ginger powder, baking powder, baking soda and salt. Mix well.
-
Pour the sugar mixture into dry ingredient, then form a dough.
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Take out a small piece, roll into ball. Place it on lined baking sheet, pop in preheated oven at 180C, bake for about 12-14 minutes. Let the cookies cook on the baking sheet.
Based on 2 Review(s)My New Cookbook
