Recipe by Lisa Starr, www.meatland.net
Ingredients
75 grams soft butter/margarine
1 cup white sugar
1 egg
1/3 cup syrup (notes)
2 cups plain flour
1 1/2 to 2 teaspoons ground ginger
1 teaspoon cinnamon
1 1/2 teaspoons bicarbonate of soda
1/4 teaspoon pumpkin spice/nutmeg (optional but lovely)
1/4 teaspoon salt (use more if it's gentle Maldon)
Melted dark chocolate to garnish (optional see notes)
Instructions
1: Beat the butter/margarine and sugar till fluffy then add the egg and syrup and continue beating till combined.
2: In a separate bowl combine the flour with the ginger, cinnamon, baking soda, pumpkin spice and salt.
3: Add this to the bowl of your mixer and beat just until combined then refrigerate dough briefly till firm.
4: Roll the dough into 30 small balls - either by hand or spoon out using a teaspoon - and arrange on a tray lined with baking paper leaving space between as they spread.
5: Place in a preheated 180 C oven for 10 - 12 minutes - don't over-cook them - then allow to cool completely before removing from tray.
COOK'S NOTES:
This recipe really does only use 75 grams of butter making it a lower-fat choice. Using butter is naturally better but margarine doesn't dramatically detract from results. Golden syrup works wonderfully here but even an imitation maple syrup will do. I've also made these successfully with honey and intend trying silan (date syrup ) next.
Feel free to increase ground ginger to 2 teaspoons for added spice. A pinch of cloves or nutmeg can replace the pumpkin spice if desired. Maldon salt is - as always - a wonderful addition. Dip half of each cookie - or the base - in melted, dark or white chocolate if desired and allow to set, or add chopped nuts, cranberries, or chopped, candied ginger as shown below. Winter-warming, ginger cookie perfection.
🌽🍆🍅🍍🍠🍤🍗🧀Please recommend this page & be sure to follow the Coconut Whisperer which continues the traditions of Cheese the top Food and Recipe channel on Disqus 2017-2019 🌽🍆🍅🍍🍠🍤
No comments:
Post a Comment