This spicy ginger cookies fit well with a cup of tea. Raisins in a bowl and leave, cover with hot water and swell for a few minutes. Drain the raisins and between paper towels to dry. To the typical taste of this American to receive ginger cookies, sugar is combined with sugar syrup in a mixing bowl first with an electric mixer and kneaded at the end with your fingers until no clumps are visible in the sugar and assumes a brownish tint. Stir in the softened butter sugar.
Add eggs and milk and stir creamy. Mix flour, salt, baking soda, 1 / 2 teaspoon ginger powder and a pinch of cinnamon and nutmeg in another bowl with a whisk. Stir in the flour to the butter mixture and fold in the raisins. Preheat the oven to 180 degrees and line a baking sheet with parchment paper. Committing to the ginger cookie batter a tablespoon at a greater distance on the plate, as they run in baking strongly divided as to see in the picture above.
The amount is enough for 4 baking sheets. Per sheet 6 ginger cookies I baked. The baking sheets in succession on the middle rack for about 12 minutes until the edges begin to brown the ginger cookies easily. The ginger cookies to cool on the sheet.
¤ 80 g Raisins
¤ 200 g Sugar
¤ 40 g Sugar syrup
¤ 150 g Butter
¤ 2 Eggs
¤ 1 / 8 L Milk
¤ 300 g Flour
¤ 1 / 4 tsp Salt
¤ 1 / 2 tsp Bicarbonate of soda
¤ Ginger powder
24 servings – 147 calories per serving, 15 mins Prep – 60 mins Total