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giant iced ginger cookies

Today is day one of many a “donna a day”. My goal is to try recipes I’ve never tempted before, post them and share my learnings from each recipe. Ginger cookies – key learning, when it calls for non stick parchment paper don’t use foil instead. They taste delicious but don’t look so pretty:


125g butter
1/2 cup (90g) brown sugar
1/2 cup (175g) golden syrup (or treacle)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of (baking) soda
2 teaspoons boiling water
1 1/2 cups (225g) plain (all-purpose) flour, sifted

icing – based on my sticky mess I didn’t get this far

2 cups (320g) pure icing (confectioner’s) sugar, sifted
1/3 (80ml) boiling water
pink food colouring

Preheat oven to 180C (360F). Place the butter, sugar, golden syrup. ginger and cinnamon in a saucepan over a medium heat and stir until melted and smooth. Place the bicarbonate of soda and water in a bowl and stir to combine. Add to butter mixture and stir to combine. Add flour and mix until smooth. Spoon  2 tablespoonfuls of mixture onto baking trays lined with non-stick baking paper, leaving room to spread. Bake for 12-14 minutes or until the biscuits are just firm around the edges. Allow to cool on trays.
To make the icing, place the icing sugar, water and a few drops of food colouring in a bowl and mix until smooth. Place the biscuits on a wire rack and spread over the icing. Set aside for 30 minutes or until the icing has set. Makes 10….I managed to squeeze 12 😉

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