My husband Howard is a huge ginger fan and he really enjoys my gingernut biscuits. Recently I have been back in the kitchen experimenting. Instead of baking hard cookies I have been trying to bake soft ones instead. Soft cookies are another favourite of Howards. He loves a soft cookies and of course, I enjoy baking them.
Plus ginger is a very healthy spice. It has powerful medicinal properties and it has a long history of being used as a medicine by many different cultures. Ginger has been used to aid digestion, help fight colds and coughs and it can help to reduce nausea. It is also used in lots of sweet and savoury dishes.
We tend to use it in savoury foods like soups, stews and curries. Occasionally I enjoy experimenting with this spice and adding ginger to sweet treats. It very versatile and it works really well in these cookies too. The cookies are sweet but with a slightly spicy flavour. They are soft and chewy too. Which makes them a delicious sweet treat to eat with a cup of tea or coffee.
What are your favourite ginger foods? Let me know in the comments below and please don’t forget to like and follow me.
Makes 10 – 20 biscuits
- Large mixing bowls x 2
- Mixing spoon
- Baking tray
- Cooling rack
- butter or ghee x 175g
- Coconut or brown sugar x 150g
- Egg x 1 large
- Milk x 4 tbsp
- Gluten Free oats x 200g
- Ground almonds or brown rice flour x 150g
- Raw cacao powder or cocoa powder x 50g
- Vanilla essence x 1 tsp
- Ground ginger x 1 tbsp
- Bicarbonate x 1/2 tsp
- Salt x 1 tsp
- Preheat the oven to 180° and grease a large baking tray.
- Put the butter and sugar in a mixing bowl.
- Beat these two ingredients together with the electric whisk until light and fluffy.
- Add in the egg and vanilla essence.
- Whisk these ingredients together again.
- In the other bowl, mix the oats, flour or ground almonds, raw cacao powder or cocoa powder and ginger, salt and bicarbonate of soda.
- Next, gradually stir the oat mixture into the butter mixture until thoroughly combined.
- If the mixture is a little dry add in the milk tablespoon by tablespoon until it form a sticky dough.
- Place well shaped tablespoons of the mixture onto the prepared baking tray.
- Bake in the preheated oven for 15 minutes or until golden brown.
- Remove from the oven and leave on the baking tray for at least 30 minutes.
- They tend to fall apart very easily so it’s best to let them cool first.
- After 30 minutes, remove from the baking tray and put on cooling rack.
- Then serve and enjoy.
Soft Ginger Cookies were a big hit in our house. To be honest I’m always a little worried when I add ginger to sweet treats. Although my husband loves ginger my son Ted, who is eight, is not such a huge fan. Howard always wants more ginger in his biscuits/cookies but Ted always wants less. Personally I want everyone in the house to enjoy the sweet treats I bake. Therefore I normally go with a little less than a lot more. You can try these delicious cookies with more ginger and let us know how they tasted. However you decide to eat these cookies, as always, please enjoy. Thank you xxx