Ingredients (yields about 30 cookies)
2 cups flour
1 cup sugar
250g butter, softened
1 Tbsp ground ginger
1 tsp baking powder
Method
Heat the oven to 150oC.
Mix all dry ingredients together.
Work in the butter to form a firm dough.
Roll into balls and flatten onto a baking sheet with a fork.
Bake for 20 minutes.
Cool on a wire tray.
These expand to double their original size. I like to lay them out staggered and let them merge into each other and get hexagonal cookies. This also means you can get them all in one batch, saving on fuel.
You can try adding a handful of chopped crystalised ginger for more of a ginger kick!
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