An old-fashioned favourite

Posted 20th February 2017

Triple ginger cookies

Makes 40 large ones!

Cream the butter, sugars & honey.

Add eggs slowly one at a time.

Add the flour & spices.

Squeeze all juice from the freshly grated ginger & discard the solids, add the gingers to the cookie mix, mix well. Rest for 20 minutes.

Roll mix into balls, flatten & then sprinkle with raw sugar.

Bake at 170 C on greased lined trays for ten minutes.

The mix can be frozen in batches for later use.

Enjoy with a big mug of homemade hot chocolate!