We’re all in our homes these days, meaning we have the perfect opportunity to start baking. I was looking through the fridge and found a tiny bit of stem ginger, left over from a curry the previous night. It got me thinking, what could I make with this? Out of my little-to-none baking experience I invented a perfect ginger cookie recipe. Trust me, they are delicious. If any of you want to try this out, please share your photos with me on Instagram!
- 100g margarine
- 75g brown sugar (I used demerara because that’s all we had in the cupboard
- 1tbsp fresh ginger, grated
- 100g golden syrup
- 250g self-raising flour (plus extra for forming into a dough)
- 1tbsp ground ginger
- 1tsp baking powder
- 1 beaten egg yolk
- Over a low heat in a large saucepan, combine the margarine, sugar, grated ginger and golden syrup. Once melted, leave to cool.
- Mix ground ginger, baking powder and flour in a large bowl.
- In three stages, combine the cooled sugar mixture and beaten egg yolk to the flour and make a dough. You will probably need to add more flour while kneading to reduce the stickiness.
- Line two medium baking trays with parchment paper.
- Roll the dough into 20g balls and place on the trays, leaving space for spreading.
- In an oven preheated to 190C/170C fan/gas 5, bake the cookies for 8-10 minutes. Do not make the mistake I did and forgot to press start on the timer! This batch were a little overdone, but they still taste really good. Leave to cool on the trays for a little bit and they taste delicious while warm!
Thank you so much for reading, whether you baked these or not. I really appreciate your comments and kind words in this difficult time! Hope you’re all well.