Crisp Ginger Cookies
|Unsalted butter||8 Tablespoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Rising flour||3⁄4 Cup (12 tbs)|
|Ground ginger||2 1⁄4 Teaspoon|
Beat the butter until creamy and gradually beat in the sugar.
When the mixture is light and fluffy, sift in the flour and ginger and beat well.
Roll the mixture into walnut-sized balls and put them on a baking sheet.
Bake in a preheated 300° oven for 1 hour, until golden brown.
Leave to cool for a couple of minutes on the baking sheet, then gently lift the cookies off onto a wire rack to cool completely.