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Tuesday, August 26, 2014

Ginger Cookies

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When we were kids we used to get these ginger biscuits with the word BIL imprinted on it from most probably Britannia. I loved those biscuits and since we are a little away from inventing the time machine to go back and get those, I make my own. Try them out, they make wonderful accompaniment to some great Darjeeling tea to warm up your cool evenings.

Ingredients

  • 2 and 1/2 cup all purpose flour
  • 150 gm. unsalted butter
  • 1/4 cup honey                 
  • 100 gm. dark brown cane sugar
  • 100 gm. cane sugar (White)
  • 2 tbsp. freshly squeezed ginger juice ( I grate around 2 inch fresh ginger root and squeeze out the juice)
  • 2 tbsp. lemon zest
  • 1 tsp. baking soda
  • 1 cup granulated white sugar for garnishing

NOTE: If you don’t want to add fresh ginger juice you can use 1 tbsp. ginger powder

Procedure

Preheat oven to 350F.

In a bowl melt butter and allow it to cool down a little. To it add honey, egg, lemon zest and ginger juice. Stir it well to mix them well.

In another bowl sift flour with baking soda. Add two types of sugar to it and give a nice mix.

Now slowly add this flour mixture little at a time to the liquid mixture to form a dough. Cover the dough with a cling wrap and keep it in the refrigerator for an hour.

In a medium sized bowl take half a cup of white granulated sugar and keep handy. Now make small lemon sized balls from the dough and roll it over the sugar coating them thoroughly.

Place them on a baking sheet keeping spacing about 1.5 inches apart. Flatten each of them with your palm and bake them for about 10 – 12 minutes. The cookies will be firm with a little soft centers. Take them out of the oven and cool them on a wire rack.

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