Honey Gingersnap (eggless)

Do you have a favourite flavour? A flavour that you can’t resist? For me it’s ginger. I need it everyday, one way or another. Ginger tea being the most obvious of all. Is it then a real surprise that I came up with a ginger cookie recipe. Its gorgeously spiced and so pleasantly aromatic, it’s a pleasure to eat along with your daily cuppa.

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The cracks and crevices in the ginger cookie are what makes it so classic and so inviting. It picks up anything that you dunk it into and turns it into bags of flavor with every bite. For another flavourful cookie check here .

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Recipe ( makes 12 cookies )

Ingredients :

  • 1 and 1/2 cup (180 gms) Whole Wheat Flour
  • 1/2 cup (110 gms ) Castor Sugar
  • 1/8 cup (30 gms) Honey
  • 1/4 cup (60 gms) Butter
  • 1 tsp Bicarb or Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tbsp Ground Ginger
  • 3 – 5 tbsp Milk

Method :

  1. In a microwave safe bowl add butter and melt.
  2. In the melted butter add honey, castor sugar, 3 tbsp milk and whisk to emulsify. Set aside.
  3. In another bowl add flour, baking soda, baking powder, ginger. Sift to aerate.
  4. Create a well in the flour, add the wet ingredients. Bring the dough together with your hands into a smooth mass.
  5. If the dough is a bit dry, add milk 1 tbsp at a time.
  6. Roll into a ball 2tbsp worth or 30 gms by weight. This makes a regular sized cookie.
  7. Flatten slightly, place on a lined cookie sheet and place in the fridge or freezer.
  8. Preheat oven to 170 C for 20 mins.
  9. Bake the cookie in the middle rack rotating halfway through the baking time for 12 to 15 mins.
  10. Remove from oven, allow to cool briefly and place on a cooling rack to cool completely.
  11. Store in an airtight container for up to a week.
  12. The dough can be frozen to be baked as and when needed.

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