Ginger Lemon Cookies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8 LARGE cookies
I LOVE ginger cookies and biscuits. These are chewy, crispy and so gingery delicious! The addition of the sour lemon drizzle adds another level.
So easy to make and so satisfying to watch as they bake and spread out.
Ingredients
Cookies
- 100g Self Raising Flour
- 75g Oats
- 1tsp Ground Ginger
- 100g Caster Sugar
- 60g Butter (Melted)
- 40g Golden Syrup
- 1 Medium Egg
- 2 Stem Ginger pieces (Cut into small chunks)
- A drizzle of the Stem Ginger Syrup
Lemon Drizzle
- 100g Self Raising Flour
- 75g Oats
- 1tsp Ground Ginger
- 100g Caster Sugar
- 60g Butter (Melted)
- 40g Golden Syrup
- 1 Medium Egg
- 2 Stem Ginger pieces (Cut into small chunks)
- A drizzle of the Stem Ginger Syrup
- 1/2 Lemon (Juice)
- 5tbs Caster Sugar
Method
- STEP 1Preheat the oven to 170c/340f and line two baking trays with baking parchment.
- STEP 2In a bowl, add all of the dry ingredients and mix. Then add your syrup, egg and ginger, stir to combine.
- STEP 3Melt the butter and pour into the mix and stir with a wooden spoon.
- STEP 4Using a big spoon or ice cream scoop, grab some of the mixture and place on the tray. Leave plenty of room in-between as these cookies spread.
- STEP 5Bake for 12-14 minutes. Remove and allow to cool on the tray for 10 minutes before transferring to a wire rack.
- STEP 6Now make your lemon drizzle by combining the two ingredients and mixing. When the cookies are cool, drizzle or dip the cookies. Then ENJOY!
