Ginger Cookies (Mrs E. Miller)
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg
- 1/2 cup crystallised ginger, chopped
- 1 cup self-raising flour
- 1/2 cup cornflakes
Cream the butter and sugar. Add the egg and beat well. stir in the preserved ginger and sifted flour. Drop spoonfuls of the batter on the tray about 5cm apart. Press cornflakes into the top of each biscuit.
Bake in the oven for 10 minutes or until golden brown.
Let cool on trays for a few minutes before placing on cooling racks.
Quick, simple to make and delicious to taste! I enjoyed these biscuits so much that I made a second batch a few weeks later. (Yes - I'm very behind in my blogging right now!)
The cookie texture is soft and crumbly but the addition of the cornflakes gives an excellent crunch. The crystallised ginger gives all the flavour and it packs a punch!