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Hot Ginger Cookies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Slightly softer texture cookie - but with bite from the ginger spice!

Slightly softer texture cookie - but with bite from the ginger spice!

Ingredients

Serves: 8

Metric Cups
  • 75 grams butter
  • 75 grams demerara sugar
  • 175 grams self-raising flour
  • 1 egg
  • 1 tablespoon milk
  • 1 pinch of salt
  • 1 tablespoon golden syrup
  • 1½ teaspoons ground ginger
  • 100 grams glace cherries (chopped smallish)
  • 2⅔ ounces butter
  • 2⅔ ounces turbinado sugar
  • 6⅙ ounces self-raising flour
  • 1 egg
  • 1 tablespoon milk
  • 1 pinch of salt
  • 1 tablespoon golden syrup or light corn syrup
  • 1½ teaspoons ground ginger
  • 3½ ounces candied cherries (chopped smallish)

Method

Hot Ginger Cookies is a community recipe submitted by orchid and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre heat oven to 180 degrees.
  • Pulse in a food processor everything except the glace ginger. Do not over process, just when all mixed together.
  • Add the glace ginger with a spoon so as to retain actual pieces of ginger.
  • Roll into small balls and press down gently onto baking trays (greased with butter, I use the magic carpets sold in Lakeland - no need to grease and they do not stick!).
  • Bake for 10 to 15 mins depending on your oven.
  • Pre heat oven to 180 degrees.
  • Pulse in a food processor everything except the glace ginger. Do not over process, just when all mixed together.
  • Add the glace ginger with a spoon so as to retain actual pieces of ginger.
  • Roll into small balls and press down gently onto baking trays (greased with butter, I use the magic carpets sold in Lakeland - no need to grease and they do not stick!).
  • Bake for 10 to 15 mins depending on your oven.
  • Tell us what you think