You may or may not agree, but it seems to me that January is the gloomiest month of the year, and not just because of the weather. It may be cold or wet, and some days might be so dark it’s as if the sun hasn’t bothered to rise, but there’s also the come-down after the Christmas and New Year holidays, plus the fact that we’re all getting back into everyday work and facing those dreaded New Year Resolutions. Well, to counter the ‘gloom’ and the never-ending dampness from the constant rain we’ve had here in England, we decided to bake some warm, comforting ginger cookies and even managed to take some photos in a rare patch of sunshine. T. Bird’s Ginger Cookies are relished in our house, and, as a result, never last long in the biscuit tin! Here's the recipe:
Ingredients:
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
175g caster sugar
125g butter
85g golden syrup
1 egg, beaten
Method:
1. Line 3 large baking trays with baking parchment and preheat the oven to 150̊C/300̊F/Gas Mark 2.
2. Sift the flour, bicarbonate of soda and ground ginger into a mixing bowl.
3. Cream the butter and sugar together in a large mixing bowl. Gradually mix in the golden syrup and the beaten egg.
4. Fold the dry ingredients into the butter/sugar/egg mix, and mix well.
5. Roll the dough into small 2cm balls and place them on the baking trays, roughly 10cm/4 inches apart. Bake in the oven for 25-30 minutes.
6. Cool the cookies on their baking sheets for a couple of minutes, and then transfer them onto a wire rack. When the cookies are completely cool, transfer them to a biscuit tin, and make sure you eat at least one before they all disappear!
Note: They probably won’t all make it to the biscuit tin anyway...
Result:
These ginger cookies taste as delicious as they look, and the family vote for these is always
ten out of ten. We think they should enter the recipe Hall of Fame, but why don’t you give
this recipe a try and let us know how yours turned out? I’m off to dunk mine in a hot cup of tea!
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