My mum’s birthday and Mother’s Day are just one week apart, which means trying to get presents for both events is tricky. First world problem, I know, but after all my mum has done [and continues to do] for me I feel I need to give her something.
Mum adores ginger and last year I made her a jar of Donna Hay gingerbread biscuits, which she loved.
This year I had a ginormous amount of fresh ginger so searched out a cookie recipe that used the real stuff. I found it at http://allrecipes.com/recipe/fresh-ginger-cookies/
This produces a spicy biscuit, which is perfect for ginger fans. The original recipe called for the cookie to be rolled in sugar before baking but I opted to stud mine with dark choc, and some with walnut pieces, and some with both [for those indecisive moments].
I also reduced the amount of sugar in the original recipe as I wanted something a bit tart.
You’ll need an hour to chill dough so allow plenty of time when making this [guess who didn’t?]
GATHER:
2 ¼ cups plain flour
2 tablespoons grated fresh ginger [tip – keep your ginger in the freezer to make grating simple]
1 egg
¼ cup golden syrup
¾ cup caster sugar
170g butter
walnut pieces or dark chocolate pieces to decorate
LET’S GET TO IT:
Grease and line 2 baking trays with baking paper.
In bowl of electric mixer beat ginger, butter, and sugar until light and fluffy.
Beat in golden syrup and egg then fold in flour until just combined.
Cover with plastic wrap and chill in fridge for an hour.
Preheat oven to 170C and roll golf ball size clumps of dough.
Place on tray, flatten gently with fork and top with walnut or chocolate [or both].
Bake for 14-ish minutes and allow to cool on rack.
Tags: baking, biscuit, butter, chocolate, cookie, from scratch, ginger, recipe, walnut
the hungry mum 