Monday, 10 November 2014

Old-Fashioned Ginger Cookies (Secret Recipe Club)




My Secret Recipe Club assignment for November was to make a recipe from Loy, who blogs at From Grandma Loy's Kitchen.

I've actually been assigned to cook from this blog once before, back in May, when I made these peanut butter & jam streusel bars. They were such a hit that I knew it wouldn't be a hardship to bake more from her blog, although I did have some trouble narrowing down my choices.

In the end, I picked these old-fashioned ginger strips, a cookie recipe designed to be sliced after baking. I actually made some as individual cookies, too, just to see how that worked out - unsurprisingly they cook slightly quicker that way, which might sometimes be helpful.

These are slightly soft cookies, not hard like the ginger snaps I'd imagined they might resemble. The original recipe has a glaze, but I skipped that part.

I doubled the ginger from the original, so if you like a slightly less spicy cookie, you could cut it down again, but it's not overpowering. I also wasn't quite sure what kind of molasses to use: in the end I went for thick black treacle, which seemed to work fine.


Ginger Cookies
Makes approx. 48 cookies

180g (¾cup) butter, softened
230g (1 cup) white sugar
1 egg
4tbsp (¼cup) molasses
410g (2½cups) plain flour
2tsp bicarbonate of soda
½tsp salt
1tsp ground ginger
½tsp ground cinnamon
½tsp ground cloves
  1. Preheat the oven to 175°C (350°F) and line three baking trays with parchment.
  2. Cream the butter and sugar together in a large bowl.
  3. Add the egg and molasses, and combine thoroughly.
  4. Add the flour, bicarb, salt, and spices, and fold in gently, kneading until no dry patches remain.
  5. Divide the dough into six roughly equal portions, and roll each into an even sausage shape.
  6. To make large cookies (for slicing): flatten each sausage to about 1cm thick, and arrange two to a baking tray, leaving plenty of space for them to spread during cooking. 
  7. To make small cookies: cut each sausage into eight pieces, roll each piece into a ball, and flatten between your fingers before arranging on the baking tray.
  8. Cook for 12-15 minutes (large) or 10 minutes (small).
  9. Remove from the tray using a metal slice, and cool on a wire rack.





11 comments:

Danielle Miller said...

perfect choice for this time of year.

Flavors by Four said...

The cookies look great :) We had you this month and your Pineapple Upside Down Cakes were delicious!! Thanks for another tasty dessert!!

Loy said...

Thanks for visiting my blog and the nice comments. Your idea for shaping the cookies is great. I hadn't thought to try that, but will. These are one of my hubby's favorite cookies. Have a great week.

Rachel said...

Mouth watering here. Must not dribble on keyboard...

AM Nichols said...

I agree, the more ginger the better!

Tracy | Pale Yellow said...

These would be great for Christmas!

Heather S said...

They look great and perfect for the fall!

Miz Helen said...

I just love Ginger Cookies, and would really enjoy having these in my cookie jar. Thanks for sharing a great recipe for the SRC!
Miz Helen

Colleen Bauer said...

These look wonderful. More ginger in a ginger cookie is definitely a win, too.

CJ Huang said...

These cookies look great for a cookie exchange! And the more ginger the better. :)

Julie said...

Beautiful color cookies!! Yum! Visiting from SRC B.

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