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. Continue reading