Iced Ginger Cookies – a delicious recipe with golden syrup, unsalted butter, sugar, all-purpose, ground ginger, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place golden syrup, butter and sugar in a small saucepan on low heat for 3-4 minutes, stirring, until melted.
2
Sift flour, ginger, baking powder and baking soda into a large bowl. Add butter mixture to dry ingredients alternately with egg, and mix until well combined. Divide dough into two or three batches, wrap in plastic wrap and chill for 1 hour, until firm.
3
Preheat oven to 375u00b0F. Line two baking sheets with parchment.
4
Roll dough out thinly on a lightly floured board. Cut into triangles and place on prepared baking trays. Re-knead offcuts and chill before rolling out again. Repeat with remaining dough.
5
Bake in batches for 8-10 minutes, until pale golden. Cool on a wire rack. Repeat with remaining dough. Store in an airtight container. Decorate with icing and silver balls to look like Christmas trees.
1130
kcal
Calories
50
g
Fat
161
g
Carbs
15
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 9 ingredients. The key ingredients include: 3/4 cup golden syrup or honey, 1 cup unsalted butter, cubed, 3/4 cup plus 2 tbsp sugar, 3 2/3 cups all-purpose flour, and more.
Yes, Iced 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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