1/2 tablespoon (this changes based on how moist the ginger is)
Mix together all the ○ ingredients and mix well.
Add in the ginger.
Add in the olive oil and mix well.
If it's hard to mix because of the dryness, add in the milk bit by bit.
Preheat your oven to 170℃.
Pour the batter into a plastic bag and then roll the dough out till it's about 5 mm thick.
You can cut the dough by pressing down with a cookie cutter onto the bag.
You can also cut the dough by pressing down with the backside of a knife.
Take the dough out of the plastic bag and arrange it on top of a baking tray lined with parchment paper.
Bake for 15 minutes at 170℃. Feel free to adjust the baking time based on your oven so that the cookies don't burn.
Story Behind this Recipe
I found a recipe for ginger cookies, but I wanted to make one that was easier, used pancake mix, was butter- and egg-free and at the same time healthy. I tried a bunch of different paths before arriving at this one.
In Step 4, when the dough becomes hard to mix, add in the milk bit by bit. Use as much ginger as you would like.