The “King of the Fortnight” on Colher de Tacho is ginger. I had a hard time choosing a recipe to make – everything I saw seemed delicious!
The only thing I knew was that I wanted something sweet.
Many of those recipes called for glacé ginger or crystallized ginger and I couldn’t find any where I live. I wasn’t sure I was going to have the time to search for it in São Paulo. So ground ginger became my choice.
I was impressed by how easily and quickly I made these cookies – the dough was prepared in no time using my good old mixer. And while it was in the fridge, I made dinner. Perfect timing.
Recipe from here – I saw a link to this site in someone’s blog (sorry, I can’t remember which one!) and got completely addicted to it.
60g butter, softened
200g (1 cup) caster sugar
2 tablespoons golden syrup
3 teaspoons ground ginger
2 teaspoons ground nutmeg – I used only ½ teaspoon
pinch of salt
1 egg, lightly beaten
210g (1 ½ cups) plain flour
1 teaspoon baking soda
½ teaspoon cream of tartar
Preheat oven to 180°C/355ºF. Line 2 baking trays with baking paper.
Using an electric hand mixer, cream butter, sugar, golden syrup, ginger, nutmeg, and salt until pale. Add egg and beat well.
Sift remaining ingredients over butter mixture. Stir until a soft dough forms. Wrap dough in greaseproof paper. Refrigerate for 20 minutes.
Roll teaspoonfuls of mixture into balls. Place onto baking trays, allowing plenty of room for spreading.
Bake for 12 minutes or until golden. Allow to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
Makes 45 – I got 54, approx. 5cm each