Gingernut cookies from Donna Hay Magazine, Jun/Jul 2012 (#63) (page 148)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjrr on February 23, 2013

    The mixture was very very soft to roll and form into balls, so after the first one, I added about three quarters of a cup of flour which made the job a lot easier. I wondered if this would affect the taste, but it did not. Of course the finished cookies were quite different: the first one was thin and crispy like the picture in the magazine, and the others were predictably higher, did not spread as much, and were softer in the middle with that lovely chewy centre after the crisp shell. We'll see how they are when completely cold... I think next time I will tough it out and make the thin ones and see which the family prefer.

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