Yield: Yields about four dozen cookies.
The double hit of ginger here comes from both ground ginger and crystallized ginger.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Have been baking these cookies since I first saw recipe in FC. It is a simple recipe to make and all my friends love it.
We looove ginger so I have modifiedt his excellent recipe to be a Triple Ginger Crackle by adding 1 tbsp of fresh grated ginger and upping the ground ginger to 1 1/2 tbsps. I also put a few grains of Maldon salt on the top of each cookie before baking. Heaven!
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