Makes 40-50 cookies
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Preheat the oven to 180 ° C. Spray a baking sheet with nonstick spray.
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1 Melt the butter and sugar in a saucepan. Take off the heat. Add the syrup and mix thoroughly. Leave aside to cool slightly.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }2 Beat the eggs lightly and add into the butter mixture.
3 Sift the flour, baking soda, salt and ginger. Stir with a wooden spoon into the butter mixture. Let the dough rest for 15 minutes in the refrigerator until firm.
4 Scoop small tablespoons (about 15 ml) full and roll into balls between your palms. Place the balls two fingers apart on the baking sheet and press down with a fork.
5 Bake for 10-12 minutes. Leave for 10 minutes on the baking sheet to cool. The cookies will retain their shape. Place on a cooling rack. Serve with a glass of cold milk.
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