Ginger Cookies

Ginger Cookies
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  • Flour
  • Salt
  • Sugar
  • Ginger
  • Pine nuts
  • Water
  • Cinnamon Powder
  • Vegetable Oil


In a large stainless bowl, place 2 cups of all purpose flour, ½ ts salt, 1 TBS sugar, 1 TBS ginger juice, and ½ cup water. Knead by hand for about 20 minutes.

Put the cookie dough in a plastic bag and set it aside at least for 30 minutes.
Chop 2 TBS of pine nuts to garnish the cookies. Set aside.
Take the dough out from the plastic bag and roll it out with a rolling pin, into a roughly rectangular shape (about 50 cm x 40 cm, and 2 mm – or 1/16 inch – thick).

Cut the sheet of cookie dough into little 2 cm x 6 cm rectangles.

Put the leftover dough edges into a plastic bag to protect them from drying out.
Make 3 slits in the middle of each piece of dough.3-slits
Push one end of the dough through the center slit to a make ribbon shape.

Take the leftover dough out and spread it on the cutting board with the rolling pin. Cut it into any of your favorite shapes: triangles, squares, whatever – or use a cookie cutter.cutter
Heat up vegetable oil in a wok or frying pan.

Place ½ cup sugar and ½ cup water into a pot and bring to a boil over low heat for about 20 minutes. About half of the water should evaporate, so the syrup is nice and thick.syrup
Turn the heat off and add 1 ts cinnamon powder and stir it well.
Gently toss the cookies with the syrup to lightly coat them.

Sprinkle the chopped pine nuts on top of the cookies.

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