GINGER SNAP COOKIES
Makes: 30
Ingredients
140g self-raising flour
2 grindings NOMU Sea Salt
4 tsp NOMU Ground Ginger
1 tsp bicarbonate of soda
90g sugar
120g butter, cut into small cubes
120g golden syrup
NOMU Sweet Rub, for sprinkling
Directions
Preheat the oven to 180ËšC.
Sift together the flour, Sea Salt, Ground Ginger and bicarbonate of soda. Add the sugar and combine. Using your fingertips, rub in the butter. Warm the syrup and add to the flour mixture, stirring to form a stiff dough.
Divide the dough into 30 pieces and roll into balls. Place on a lined baking tray, leaving space between each biscuit for spreading. Press each one down with a fork and sprinkle with NOMU Sweet Rub.
Bake for 10 to 15 minutes or until golden brown. Remove and allow to cool on a cooling rack. Enjoy straight away or store in an airtight container.
Tip: For an added ginger kick, you can add 2 tbsp drained and very finely diced ginger preserve.
Ingredients
140g self-raising flour
2 grindings NOMU Sea Salt
4 tsp NOMU Ground Ginger
1 tsp bicarbonate of soda
90g sugar
120g butter, cut into small cubes
120g golden syrup
NOMU Sweet Rub, for sprinkling
Directions
Preheat the oven to 180ËšC.
Sift together the flour, Sea Salt, Ground Ginger and bicarbonate of soda. Add the sugar and combine. Using your fingertips, rub in the butter. Warm the syrup and add to the flour mixture, stirring to form a stiff dough.
Divide the dough into 30 pieces and roll into balls. Place on a lined baking tray, leaving space between each biscuit for spreading. Press each one down with a fork and sprinkle with NOMU Sweet Rub.
Bake for 10 to 15 minutes or until golden brown. Remove and allow to cool on a cooling rack. Enjoy straight away or store in an airtight container.
Tip: For an added ginger kick, you can add 2 tbsp drained and very finely diced ginger preserve.
Ingredients
140g self-raising flour
2 grindings NOMU Sea Salt
4 tsp NOMU Ground Ginger
1 tsp bicarbonate of soda
90g sugar
120g butter, cut into small cubes
120g golden syrup
NOMU Sweet Rub, for sprinkling
Directions
Preheat the oven to 180ËšC.
Sift together the flour, Sea Salt, Ground Ginger and bicarbonate of soda. Add the sugar and combine. Using your fingertips, rub in the butter. Warm the syrup and add to the flour mixture, stirring to form a stiff dough.
Divide the dough into 30 pieces and roll into balls. Place on a lined baking tray, leaving space between each biscuit for spreading. Press each one down with a fork and sprinkle with NOMU Sweet Rub.
Bake for 10 to 15 minutes or until golden brown. Remove and allow to cool on a cooling rack. Enjoy straight away or store in an airtight container.
Tip: For an added ginger kick, you can add 2 tbsp drained and very finely diced ginger preserve.
Ingredients
140g self-raising flour
2 grindings NOMU Sea Salt
4 tsp NOMU Ground Ginger
1 tsp bicarbonate of soda
90g sugar
120g butter, cut into small cubes
120g golden syrup
NOMU Sweet Rub, for sprinkling
Directions
Preheat the oven to 180ËšC.
Sift together the flour, Sea Salt, Ground Ginger and bicarbonate of soda. Add the sugar and combine. Using your fingertips, rub in the butter. Warm the syrup and add to the flour mixture, stirring to form a stiff dough.
Divide the dough into 30 pieces and roll into balls. Place on a lined baking tray, leaving space between each biscuit for spreading. Press each one down with a fork and sprinkle with NOMU Sweet Rub.
Bake for 10 to 15 minutes or until golden brown. Remove and allow to cool on a cooling rack. Enjoy straight away or store in an airtight container.
Tip: For an added ginger kick, you can add 2 tbsp drained and very finely diced ginger preserve.
