It’s probably not a secret that I love ginger. I really love ginger! And it is simply brilliant that it can be used both in sweet dishes and in savory.
Ginger to me is so amazing, and I love to add it as an ingredient in every dish I can think of.
I love it as ginger ale, as ginger jam, and now also in cookies.
I discovered a new-found love for baking cookies, after an accident with a banana cake.
Half of the cake landed on the kitchen floor (unbaked) and in various drawers. The remaining part that stayed in the baking ring ended up quite delicious and cookie-like.
I have never really baked or eaten that many cookies before, and it’s probably because they often tend to get a bit heavy or buttery. And although I really like both butter and sugar, I somehow turned out not a huge fan of cookies.
But then I realised that you can choose the flavour of your cookies and match it to you liking. Probably not that big of a heureka-moment for most people, but for me it really was.
So after my initial accident turned delicious kind-of-cookie, I decided to try out another round of cookie-baking.
And my next cookies should taste of ginger, I decided.
For some reason, I thought that cookies were really easy to make. And maybe it is for most people. But for me it turned out to be a little tricky to get the right cheewy and crunchy cookies.
So it required a couple of attempts where I both added too little and too much flour .
With too little flour, it almost became a form of good-baked biscuit, because most of the cookies just fled out and became too thin.
With too much flour, my cookies raised and became a type of small cookie-like muffin. Well …
This was not easy, and my problems really stemmed from the fact that I wanted to add fresh ginger, which made the dough a bit more moist.
And when speaking of ginger (again):
A ginger cookie must, in my opinion, have a strong taste of ginger. It should be such that you can sit on a cold winters evening and get all the cosy warmth of the delicious ginger from the cookie – so we definitely need a god amount of ginger in our cookies.
After a couple of attempts I finally found just the right amount of ginger and flour and I have to say – the result is delicious.
- 100 gram freshly gratet ginger
- 2 teaspoons ground dry ginger
- 75 grams laktosefree butter (real butter, melted)
- 100 grams sugar
- 60 gram brown sugar
- 1 teaspoon vanilla sugar
- 1/2 teaspoon salt (1 whole teaspoon if you use unsalted sugar)
- 1 egg
- 170 grams sifted spelt flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 100 grams almonds (you can use other nuts or chocolate if you prefer)
In a bowl mix the melted butter, cane sugar, brown sugar, vanilla sugar and salt.
Finely grate the fresh ginger and add to the bowl.
Add eggs. Using an electric beater, whip together until the mixture is nice and airy.
Now, add the ground ginger, baking soda, baking powder and flour into the bowl.
Chop the almonds (or whatever you use) roughly and turn into the dough. If you are using nuts, you can roast them on a pan beforehand.
Then the dough needs to rest in the fridge for a couple of hours.
On a cold baking sheet you put balls of dough with a good distance between them. The balls of dough should weigh approx. 50 grams each and you should not expect space for more than 6 cookies on your baking sheet.
Bake your cookies approx. 10-12 minutes at 180° celsius.
When your cookies start to brown on the edge, take them out of the oven and let them rest on the baking tray for a couple of minutes.