Stem Ginger Cookies
We have a visitor staying with us for the next three days arriving soon on the 2.15 from Paddington and I was really organised and made a slow cook casserole with new spuds from the allotment and some lovely green beans so I could be all relaxed and prepared as others are joining us tonight for dinner, then I remembered oh S..T! we don’t have any dessert in. So I quickly made these up while GD is knocking up some pastry for our home made damson jam and mincemeat to go in.
10 oz / 275g / 2 1/2 cups of plain flour.
1 tsp bicarbonate of soda.
1 1/2 teaspoon ground ginger.
1/4 teaspoon ground cinnamon.
1/4 teaspoon ground cloves.
4 oz /115g /1/2 cup butter room temperature.
8 oz / 225 g / 1 cup sugar.
1 Free Range egg beaten.
2 tablespoons / 60 ml black treacle.
1 teaspoon / 5 ml fresh squeezed lemon juice.
4 pieces of stem ginger roughly diced.
Preheat the oven to 160 C / 325 F / gas mark 3.
Sift the flour, bicarbonate and spices into a small bowl and set aside.
I only had whole cloves so I quickly ground them in my lovely mortar and pestle.
pic below before grinding down.
Cream the butter with the sugar. I used coconut palm sugar but you can use any you prefer like caster or brown.
Stir in the egg, treacle and lemon juice.
Add the flour, mixing thoroughly with a wooden spoon to make a soft dough.
Add the chopped stem ginger and distribute through the dough.
Shape into small balls, (some people like to roll their balls in extra sugar at this point but we prefer not to) and place 2 inches apart on greased baking trays. I used 3 trays and made about 36 large cookies but you can make them smaller if you want to.
Bake until just firm to touch about 12 minutes.
Leave to cool 5 minutes then transfer using a palette knife to a wire rack.
Ginger has a long tradition of being very effective in alleviating gastrointestinal symptoms and has many health benefits, including balancing blood sugar and supporting heart health and is proven to be effective at calming nausea and vomiting.
Stem ginger biscuits cooling down and GD’s mince pies and damson jam tarts. We is ready!.