RECIPE FOR STEM GINGER COOKIES RECIPES

Steps:

• This is the perfect companion for rhubarb posset. Beat the butter and sugar together. Fold in the flour, a pinch of salt and ginger. Mix until it resembles soft breadcrumbs, then pull the mixture together by hand. Turn it out onto a lightly floured work surface and knead briefly to form a flat round. Break off walnut-sized pieces of the dough and, using lightly floured hands, roll into balls. Place these on a baking tray, flatten each ball by lightly pressing a fork on top of it. The cookies spread when cooking, so make sure to leave room between each one. Bake for 15-20 minutes. Cool on a wire rack. Serve with a dusting of icing sugar.

Steps:

• "Begin by sifting the flour, ginger and bicarbonate of soda into a mixing bowl, add the sugar then lightly rub in the butter until the mixture is crumbly. Next step is to add the syrup and mix everything together to form a stiff paste. Now divide the mixture into 10 pieces about the same size as each other, and roll each piece into a ball. Place them on the baking sheet, leaving plenty of room between them because they will spread out while theyre cooking. Then simply flatten each ball with the back of a spoon and bake in the oven for 10-15 minutes. Cool on a baking tray for 10 minutes before serving. Per serving: 575 Calories (kcal); 45g Total Fat; (68% calories from fat); 1g Protein; 46g Carbohydrate; 120mg Cholesterol; 455mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3 Other Carbohydrates Converted by MM_Buster v2.0n."