Soft ginger cookies

Wow, have I got news for you! I’ve been searching through and old recipe book that has traditional American recipes from over a hundred years ago and I found one for soft ginger cookies. Well I rewrote it for the modern cook (and corrected the ingredient list). Then I tried it.

Disaster. The mixture was supposed to be rolled out, but you could have poured it, it was so wet!

So I experimented and found a good consistency was somewhere in the middle, no rolling, just thick enough to spoon onto the prepared baking sheets. The next tricky bit was spotting when to get them out of the oven before they went really brown or started to burn round the edges.

Having managed that we had a result! Great brown (from the molasses) cookies with a deep ginger taste and wonderfully soft centres.

Try them for yourself, visit

http://www.easy-sugar-cookie-recipes.com/soft-ginger-cookies.html

Use the feedback button on the site to let me know how you get on.

Enjoy!

Yours, Tony

Feedback and favorite recipes welcome!

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