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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Light, crispy, chewy, sugary cookies with a cinnamony, gingery, nutty taste. Other ingredients such as rolled oats, raisins, chocolate chips or any other ingredient of your choice can be added to taste. Ingredients:
1 1/2 cups flour |
1 1/2 cups granulated sugar |
1/4 cup confectioners' sugar |
1/4 cup honey |
1 teaspoon nut oil |
1/2 cup butter |
1/4 cup walnuts |
1/4 cup hazelnuts |
2 tablespoons peanut butter |
1 pinch ground cinnamon |
1 teaspoon powdered ginger |
2 tablespoons chopped crystallized ginger (optional) |
1 teaspoon baking soda |
Directions:
1. preheat oven to 180 degrees celcius.
2. line a cookie tray with greaseproof paper, put nuts on tray and toast for 5 minutes in the oven.
3. in a bowl, combine flour and baking soda.
4. in another large bowl, cream butter and oil and then add peanut butter, granulated sugar, honey and confectioners sugar.
5. chop nuts coarsely and add to the sugar mix, stirring. if using candied ginger, add now. add spices and mix.
6. add half flour mixture and stir. add remaining flour mixture, stirring.
7. grease oven tray.
8. roll cookie mixture into small balls of dough and set about 3 cm apart (they spread a lot). squash down with a fork.
9. reduce oven temperature to 165 degrees celcius and bake for 10-15 minutes until a deep golden brown.
10. leave to cool and harden for a minimum of 10 minutes and then enjoy!
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