My Cooking Diary//Recipe Two

I had a blast in the kitchen early this morning...everything slipped away as I rolled out biscuit dough and smelt the gingery smell of baking cookies wafting around the kitchen...

Mmmmm...I love ginger... It just so happens that on Wednesday I’m preparing my first complete meal of my ‘cooking course’ and the dessert I’ve decided to make is ‘ginger tart’. The recipe calls for ginger nut biscuits and preserved ginger pieces. I made the biscuits this morning to stay ahead and I am also going to try making my own preserved ginger....we’ll see how that goes – anyone have some tips???

These delicious ginger cookies make wonderful tea time treats and don’t have that dreadful ‘overly ginger’ taste to them which you find in many shop bought ginger biscuits.

To make them you will need:

270ml (250g) butter

625ml (530g) sugar Note: I used less sugar than the recipe called for as I found the biscuits too sweet...and unhealthy:0

2 large eggs

125ml (180g) golden syrup Note: You really don’t need so much

1200ml (650g) cake flour

15ml ground ginger

12.5ml baking powder

12.5ml bicarbonate of soda

Method:

Step one: Beat together the butter and sugar. Add the eggs and syrup and mix well. Sift the dry ingredients and 4ml salt together and add to the butter mixture. Mix until a soft dough is formed.

Step two: Roll out the dough into small balls and place on a greased baking tray – leave enough room between the biscuits. Bake in preheated oven (180 degrees Celsius) for 12 to 15 minutes.

Step three: Leave the biscuits to cool for a few minutes on the baking tray then transfer to a metal rack.

Enjoy with a cup of tea...

Recipe credit: Ideas Magazine January|February 2010

Cookies will stay fresh for a week or so if you keep them in an airtight container.

More from my kitchen soon,

Kelly-Anne