Christmas Day is just around the corner.
I am very much looking forward to see my kids happy faces during this festive season.
They love Christmas cookies and cakes which are home baked by me.
I started to bake my own cookies and cakes after I had started to learn baking from scratch, right from the online websites.
It was easy at first, with numerous of failures where the cookies burnt, turned as as a rocks but I never gave up baking until I found out the reasons behind my cookies failures.
Now, there is one cookie that I had never tried before which is Ginger Slices cookies.
Yes, I had baked Gingerbreadman cookies but Ginger Slices are a little bit different from the normal cookies.
These slices are thicker, bulkier and much chewy than the Gingerbreadman.
It contains more flour, less sugar, absolutely no cinnamon powder nor molasses and required an egg which Gingerbreadman cookies doesn’t needed any.
If you are out of ginger powder, fear not!
All you need to do is : ( choose either one option)
- roughly chop 2 slices of young ginger into mince
- Squeeze out 1 tbsp of ginger juice
- Chop 1 tsp of ginger candy
This Ginger Slices cookies had amazed me by far.
It had became one of my favorite Christmas Cookies since it is easy to bake and I don’t need any cookie cutter either.
You could either use a small rice bowl to stamp out the cookie shape or use a knife to cut out squares or rectangular shapes, whatever shapes you desire.
The best thing is the thickness of the cookies are sufficient to satisfy any kids hunger pangs, very filling and chewy indeed.
I am sure that if you add in extra raisins or roast chop nuts would bring in extra flavor and crunchy bites to these ginger cookies too.
Have fun baking!
Ginger Slices Cookies
- 150g salted butter-diced
- 100g fine white sugar
- 1 egg
- 1 tsp ginger powder
- 300g plain flour
- 1 tsp baking powder
- 1 egg yolk-beaten with 2 tbsp of water
Method of baking:
- Cream the diced butter with sugar , egg and ginger powder in a big mixing bowl.
- Sieve in plain flour and baking powder into the butter dough
- Beat the cookie batter well.
- The dough may turn out smooth and soft.
- Wrap up the soft dough into a plastic cling wrap.
- Chill in the fridge for 30min to 1 hour.
- Divide the dough into 2 -3 portions for easy handling
- Lightly spread plain flour over the chopping board or flat surface.
- Roll out each dough onto the floured surface, about 5mm thickness.
- Cut out the ginger slices into squares or round shapes.
- You can use a small rice bowl, turn it upside down, stamp it out.
- Place the ginger slices onto lightly greased baking sheet on the cookie tray.
- Brush each ginger slices with egg yolk for the golden shiny appearance.
- Bake in the oven for 180C for 20min or until golden brown.
- It is allright if the bottom ginger slice cookies are a little burnt.
- Remove the cookies with a palette knife and cool completely on the wire rack before storing in the container.
- Make sure the container is tight.
- These cookies could be kept for a week.
Yield: 20 cookies
photo belongs to peachpurple
More cookies here: