20121112-200340.jpgThis is the third recipe with ginger in recent weeks, after honey cake and burgers. Even panic shopping involved the fragrant rhizome – it was preceded by my having to get rid of my precious wodge of frozen ginger.  These cookies, a hands-down favorite of the family, have an accessible list of ingredients and are a snap to make.

Preheat the oven to 375F.

What you need:

  • butter, 1 stick minus a tbsp  (100 gms)
  • sugar, 1 cup (brown or white)
  • golden syrup, 1 tbsp
  • vanilla essence, 1 tsp
  • ginger (dried form) – 2 tsp
  • ginger, fresh and frozen – 2-4 tsp grated
  • egg, 1 large
  • salt, pinch of
  • plain flour, 1 1/2 cups
  • baking soda, 1/2 to 1 tsp (make sure it’s fresh)

What to do:

  1. Melt the butter, in short bursts, in microwave or double boiler till it’s liquid
  2. Add syrup to butter, mix with wooden spoon
  3. Add sugar, vanilla, two types of ginger. Mix with the wooden spoon. It will start to resemble butterscotch at this stage, or toffee if you used brown sugar
  4. Add the egg. Give it a good mix.
  5. In a separate bowl, sift the flour and soda together. Repeat a few times.
  6. Fold flour into the butterscotchy-ginger batter.
  7. Wait till cool enough to handle.
  8. Drop by teaspoonfuls, or roll into balls and place on baking parchment (on a baking tray).
  9. Flatten the balls if you wish the snaps to have  a flat, uniform look
  10. If you don’t flatten them, they’ll be rounded at the top, attractive in its own way
  11. Bake to your preferred finish, pale golden or toffee brown
  12. They’re done perfectly in about 12-14 minutes. Be watchful so they don’t burn.

Serve with tea.  And save some for yourself because they’ll go quickly!.