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Ginger Biscuits/Cookies

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120g/4oz/ cup butter or soft margarine
60g/2oz/ cup dark brown sugar
15ml/ 1 tablespoon black treacle/molasses
Small piece of ginger, peeled and grated
15ml/1 tablespoon sesame seeds
180g/6oz/1 cups plain/all-purpose flour
Pinch salt


Makes: 24


Place the butter and sugar in a mixing bowl and cream together until light and fluffy. Beat in the treacle/ molasses. Stir in the ginger and sesame seeds. Sift the flour and salt together into the bowl and mix to form a soft dough, adding a few teaspoons of water if necessary. Roll the dough into approximately 24 balls. Arrange 6 at a time in a circle on a sheet of non-stick baking parchment and place in the microwave.

Flatten slightly and cook on HIGH for 2-2½ minutes. Allow to stand for a few minutes before transferring them to a wire rack to cool completely. Repeat with the remaining mixture.

Preparation time: 10 minutes
Microwave cooking time: 8-12 minutes plus standing time

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