Ginger Cookies

Ingredients

• Wheat flour

  Whole-grain

  5 cup or 600g

• Cream of tartar

  Leavening agents

  1 ½ tbsp or 14g

• Ginger

  Spices, ground

  4 tbsp or 22g

• Salt

  Table

  12 dash or 5g

• Sugar

  White, granulated sugar

  2 cup or 400g

• Butter

  Unsalted

  17 tbsp or 241g

• Maple syrups

  11 tbsp or 220g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Baking soda

  Leavening agents

  2 tsp or 9g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 tbsp or 15g

Directions

1. Mix the flour, cream of tartar, ginger, and salt in a bowl.
2. Add the sugar to the flour mixture and combine.
3. Rub the cold butter into the dry ingredients until the mixture resembles fine breadcrumbs.
4. In a separate bowl, beat together the syrup and eggs.
5. Dissolve the baking soda in the milk, then beat into the egg and syrup mixture.
6. Add the wet mixture to the dry ingredients and mix to form a firm dough.
7. Cover with plastic wrap and refrigerate overnight.
8. Preheat the oven to 350°F (175°C).
9. Roll the dough into small balls, place on a greased baking tray, and flatten slightly.
10. Bake for 10-12 minutes or until the edges are golden brown. Let cool before serving.

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