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Makes 30 cookies
1 stick of butter
1/4 cup dark corn syrup
2 1/2 cups self rising flour: sifted
1 cup granulated sugar
1 tablespoon ground ginger
1 teaspoon baking soda
pinch of salt
1 teaspoon grated orange zest
Preheat oven to 325 degrees F.
Lightly grease 2 cookie sheets or use parchment paper.
In a sauce pan, on low heat, slowly heat the corn syrup and butter until the butter is melted and slightly cooled.
In a seperate bowl, sift together the flour, sugar, ginger, baking soda and salt.
Pour the butter mixture into the dry ingredients and add the egg and orange zest. Blend until well combined.
Using a cookie scoop drop the dough into your hands to form even sized balls.
Place the balls onto the prepared cookie sheets, spacing them evenly apart and leaving room for expansion, then flatten slightly with your fingers.
Bake for 15-20 minutes and remove to a wire rack to cool completely to crisp.
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