Ginger Crispies

11:28 pm on 26 May 2009

(Makes about 30
Preparation time 15 minutes
Cooking time 20 minutes)


125 grams butter, softened
½ cup sugar
1 egg
1¾ cups self raising flour, sifted
1 cup finely chopped crystallised ginger
1 cup Cornflakes, crushed


Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.

In a medium-size bowl beat the butter and sugar together until light and creamy.

Add the egg and beat well.

Stir in the sifted flour and ginger.

Roll teaspoonful lots into balls. Roll each ball firmly into the crushed cornflakes pressing the cornflakes onto the dough. Place on the prepared trays. Dip the tines of a fork into flour and shake off any excess. Press the fork into the balls of dough lightly to flatten.

Bake in the preheated oven for 15-20 minutes until firm and golden. Leave on the tray for 1 minute before transferring to a cake rack to cool. These ginger crispies will crispen as they cool.

From Jesse Mulligan, 1–4pm

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