Crispy Ginger Cookies – a delicious recipe with butter, white sugar, egg, self-raising, ginger, corn flakes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0 Celsius (356u00b0 Fahrenheit).
2
Use an electric beater to beat the butter and sugar together. Beat until the mixture is combined and has become creamy.
3
Add the egg and continue to beat well.
4
Add the flour, crystallised ginger and half of the cornflakes (1 cup). Mix together with either a spoon or your hands.
5
On a tray, crush the rest of the cornflakes with a rolling pin until the cornflakes are fine.
6
Scoop a teaspoonfull of the mixture and use your hands to shape into balls which you then roll in the cornflakes you crushed earlier.
7
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.
8
Bake for 10-20 minutes until the cookies are firm and have a light, golden color.
9
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.
699
kcal
Calories
30
g
Fat
99
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 125 g butter, 1/2 cup white sugar, 1 egg, 1 3/4 cups self-raising flour, and more.
Yes, Crispy Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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