Crunchy Ginger Cookies 脆姜饼

Just a while ago, we traveled to New Haven, US. The hotel which we stayed always had some ginger cookies displayed in a glass jar on the counter. It is free and my little ones love 'em! They would jump up and down and unanimously asked for the cookies whenever we passed by the counter. It became an habit, day by day, night by night... until the staff could even recognize those cookies monsters of mine!

After returned from our trip, even though I was still fighting my jet lag, I decided to make those little cookies that was much adored. Those cookies were such a gem! The ginger taste was intense and complemented well with the various spices added. Every crunchy bite brought delightful smiles on the face of my little ones.

It shouldn't be difficult, or so I thought. However, I have got to admit that it wasn't as easy as I assumed, it took me a while to get that nice crunch and sufficient gingery spicy taste. Try this out and you won't regret it!

Crunchy Ginger Cookies

Ingredients

• 170g plain flour, sifted
• 150g soft dark brown sugar
• 1/2 level tsp bicarbonate of soda 
• 1 tsp lemon juice
• 70g butter, soften
• 2.5 tbsp ground ginger
• 1 tsp cinnamon
• 1 tsp allspice
• 40g egg, beaten

Cooking Directions

1. Mix all ingredients (except egg) together.
2. Add egg bit by bit to make a stiff consistency.
3. Roll out to an inch size.
   
   
4. Bake in preheated oven at 180C (350F) for 12 minutes, then gently flatten the cookies with a spoon and continue to bake for another 5 minutes.

Notes: Rolling the cookie dough into sphere shape and then flattening it is done merely for aesthetic purpose (the crackling effect). You can simply roll the dough without flattening for a side crisp with soft centre cookie, or flatten the dough from beginning (no crackling if you do so) for a crunchy cookie.

脆姜饼

材料 

170克面粉, 过筛

150克软棕糖 

1/2 茶匙小苏打

1茶匙柠檬汁 

70克黄油，软化 

2.5汤匙姜粉 

1茶匙肉桂粉 

1茶匙五香粉 

40克鸡蛋

做法

1. 混合所有的材料（除了蛋）。 
2. 慢慢加入鸡蛋。 伴均匀
3. 用手磋出一英寸大小。
   
4. 放入已预热焗炉以180℃（350°F）烤12分钟。打开烤炉，用勺子将饼稍微压平(不压也可以，饼干中间会稍微软些），然后继续烘烤5分钟。

注：将饼干面团磋圆再压扁是为了作出有裂痕的表面。如果不喜欢可以一开始就把面团压扁。