Ginger snaps (crunchy ginger cookies)

Name: ginger snaps (crunchy ginger cookies)
Cook time: 20 min
Total time: 35 min
Yield: 16
Ingredients: 125 g self raising flour; tl ground ginger; 1 mespoint salt; 50 g dark brown sugar; 50 g unsalted butter cold; 2 el pouring syrup; 6 gingerballs in ginger syrup from a jar

Slim cookies with ginger.

Ingredients

125 g self raising flour
Tl ground ginger
1 mespoint salt
50 g dark brown sugar

50 g unsalted butter cold
2 el pouring syrup
6 gingerballs in ginger syrup from a jar

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 175 ° C.
Sift the flour over a bowl and mix with the ginger powder and the salt. Stir in the caster sugar.
Add the butter and cut into small pieces with 2 knives. Cut the ginger into small pieces. Add the syrup, gingerballs and ginger syrup.
Knead into a coherent dough and shape the dough bread rollenter size of a walnut. Press slightly flat on the baking sheet covered with parchment paper.
Bake the cookies in the middle of the oven for about 15 minutes. Allow to cool for 3 minutes on the baking tray. Then put on a grid.