Espresso Ginger Cookies Recipe

Espresso Ginger Cookies Photo: Jackie Cameron

“I normally can’t do coffee in these situations, so nibbling on an espresso ginger cookie is good. Ginger in any form settles the stomach and relieves nausea. I would imagine it best to chew on fresh ginger. This, however, isn’t very pleasant so grate a piece into hot water and drink it. You could also add a bit of ginger to your favourite freshly-squeezed morning fruit/vegetable drink. It’s so simple really!”
— Jackie Cameron

Espresso Ginger Cookies Recipe

Yields : About 13

Ingredients:

  • 120g Self Raising Flour

  • Pinch Salt

  • 10ml Ground Ginger Powder

  • 40 ml Coffee Powder, Instant

  • ½ t Bicarbonate of Soda

  • 45g White Sugar

  • 60g Salted Butter

  • 60g Golden Syrup

Method:

  1. Sift the flour, salt, ginger, coffee, bicarb and sugar together.

  2. Heat the butter and the syrup until melted in the microwave.

  3. Mix the melted butter and syrup into the dry ingredients to form a soft mixture.

  4. Shape into the desired shapes and place onto a greased tray.

  5. Bake at 180'C until cooked for about 10 - 15 minutes.

Please post your comments and any food-related questions below. I look forward to hearing from you.

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