This 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:
- Melt the butter, in short bursts, in microwave or double boiler till it’s liquid
- Add syrup to butter, mix with wooden spoon
- 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
- Add the egg. Give it a good mix.
- In a separate bowl, sift the flour and soda together. Repeat a few times.
- Fold flour into the butterscotchy-ginger batter.
- Wait till cool enough to handle.
- Drop by teaspoonfuls, or roll into balls and place on baking parchment (on a baking tray).
- Flatten the balls if you wish the snaps to have a flat, uniform look
- If you don’t flatten them, they’ll be rounded at the top, attractive in its own way
- Bake to your preferred finish, pale golden or toffee brown
- 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!.