Soft Ginger Cookies

Method

Preheat oven to 175°C.

Sift together the flour, ginger, bicarbonate of soda, cinnamon and salt.

In a separate bowl, cream together the butter and sugar until pale and fluffy.

Beat in the egg, and the water and molasses.

Add the sifted ingredients into the butter mixture and mix to combine.

Shape the dough into small balls, and roll them in the remaining sugar.

Place the cookies about 5 cm apart onto an ungreased baking sheet, and flatten slightly with the back of a spoon.

Bake for 8–10 minutes until golden.

Repeat with remaining dough.

Cool on a wire rack.