This may not be exactly what you’d call a 'cookie' but it’s a great holiday treat. Make it for your own sweets tray or double the batch to make edible gifts for your friends. It’s like a brittle but has a ginger snap to the flavour- delish!
 
Ingredients

• 1-1/2 cups white sugar

• 3 tbsp golden corn syrup

• 3 tbsp finely grated fresh ginger

• 2 tsps baking soda

                            
Directions
1 In a heavy saucepan, combine the white sugar, golden corn syrup and finely grated fresh ginger.

2 Simmer for 7 minutes until it changes to a golden caramel colour. Remove from the heat and add 2 teaspoons of baking soda. Stir. It will foam up and double in size.

3 Pour onto a  parchment lined cookie sheet. Let cool and then break into pieces.    
 
Hint: If you have a fine rasp, it’s the best for finely grating ginger. Freeze your fresh ginger root and take it directly from the freezer to grate on the rasp. I got this hint from a celebrity chef on TV.