Stem Ginger Biscuits
Today outside the rain has poured all day long, there is a mist closed in over the fields making the cottage feel as though we are in a little bubble of a world, which all goes to make this a perfect day to be baking, its nice and warm in the Kitchen thanks to the heat from the oven being on and the smell of the cookies is delightful.
The original recipe is from this book ‘500 Fabulous Cakes and Bakes’ by Ted Smart one of my best go to books for baking recipes and ideas, many a child’s birthday cake has been based on ideas originating from this book.
The book was given to me a long time ago by a young friend of the family who tragically passed away not long after and I can’t ever cook a recipe from here without remembering and smiling at the memories and the kindness and thoughtfulness of this gift.
As usual I have tweaked it a little to my preferences and this is the recipe I have used today.
Ingredients: Makes 36
275g / 10 oz / 2 1/2 cups of plain flour
1 tsp bicarbonate of soda
1/2 tsp ground ginger, be generous
4 pieces of stem ginger chopped ( the type that comes in syrup in a jar) it’s optional it is my own addition, but ginger is such a powerful healer and I just love the chunky bite it gives.
1/4 – 1/2 tsp ground cinnamon
1/4- 1/2 tsp ground cloves
115g / 4 oz / 1/2 cup butter or margarine at room temperature
350g / 12 oz / 1 3/4 cups sugar (I used a mix of coconut, soft brown and granulated white) The original recipe says caster but I prefer using brown or at least a combination.
1 free range egg, beaten
2 tbsp black treacle, generous
1 tsp lemon juice. (in the original recipe)
So I did not have lemon juice in the house and am on a no buy 2018 budget and so I added oat milk which I have plenty of instead to give the mixture a nice relaxed feel and it worked a treat.
Preheat the oven to 160 C /325 F / Gas 3. Lightly grease 3 large baking trays.
Sift the flour, bicarbonate of soda and spices into a bowl and set aside.
Cream the butter or margarine and the sugar together, stir in the egg, treacle and milk.
Add the chopped stem ginger if using. Add the flour mixture and mix thoroughly with a large wooden spoon until you achieve a soft dough like mix.
Shape using the palms of your hands into 36 balls and divide between the 3 trays, pressing down slightly to flatten.
Bake 12-15 minutes until firm and springy then allow to cool for a minute or two before transferring to a cooling rack.
According to Dr Mercola The following is true of Ginger
- Ginger has broad-spectrum antibacterial, antiviral, antioxidant, and anti-parasitic properties, to name just several of its more than 40 pharmacological actions
- Ginger is anti-inflammatory, making it valuable for pain relief for joint pain, menstrual pain, headaches, and more
- Ginger shows promise for fighting cancer, diabetes, non-alcoholic fatty liver disease, asthma, bacterial and fungal infections, and more
- Ginger is a thermogenic substance with beneficial impacts on metabolism and fat storage
- Ginger can be used fresh, dried, as a tea or in extract form; for serious issues, a natural health care provider can help you get the maximum therapeutic benefits of ginger.
I like what the Guardian has to say about ginger-
Why is ginger good for me?
No wonder ginger occupies a venerable role in ayurvedic medicine as an appetite-stimulant and digestive aid.
It acts as a carminative (it prevents flatulence) and an intestinal spasmolytic (it soothes the intestinal tract). Modern research supports its efficacy as a safe remedy for travel sickness, and for nausea and vomiting during pregnancy. Ginger also seems to have an analgesic effect on the joints. Gingerols, the potent anti-inflammatory compounds found in ginger, appear to reduce the pain, and improve the mobility, of osteoarthritis and rheumatoid arthritis sufferers.
An infusion of fresh, thinly sliced root ginger in boiling water has a warming action on the upper respiratory tract, making it a soothing home remedy for colds, flu, and coughs.
This was the ginger I used