Crispy Ginger Cookies

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 125 g butter
• 1/2 cup sugar
• 1 egg
• 1 3/4 cups self-raising flour
• 1 cup ginger, chopped finely (crystallised)
• 2 cups corn flakes

Recipe

• 1 preheat oven to 180º celsius (356º fahrenheit).
• 2 use an electric beater to beat the butter and sugar together. beat until the mixture is combined and has become creamy.
• 3 add the egg and continue to beat well.
• 4 add the flour, crystallised ginger and half of the cornflakes (1 cup). mix together with either a spoon or your hands.
• 5 on a tray, crush the rest of the cornflakes with a rolling pin until the cornflakes are fine.
• 6 scoop a teaspoonfull of the mixture and use your hands to shape into balls which you then roll in the cornflakes you crushed earlier.
• 7 grease a baking tray with cooking spray/butter or cover with baking paper. put the cornflake covered balls on the tray about 5cm apart from each other. flatten the top of the ball with a fork gently.
• 8 bake for 10-20 minutes until the cookies are firm and have a light, golden color.
• 9 leave cookies on the baking tray for a couple of minutes before transferring to a wire rack to cool. the cookies start to really crispen once cooled.