2 tablespoons fresh ginger, finely grated 6 ounces unsalted butter ; firm but pliable, about 60°F 12 ounces traditional whole wheat flour Adjust oven rack to the middle middle position, preheat to 350°F , and line two aluminum half sheet pans with parchment paper .
Divide into 48 level 1/2-ounce portions with a 1 tablespoon scoop. Roll smooth and round, tumble in a dish with raw or granulated sugar, and arrange on prepared sheet pans, leaving 2 inches in between. Do not flatten, these cookies will spread on their own.
Nods for Lyle’s Golden Syrup!
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