Triple ginger cookies
Makes 40 large ones!
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!