Part of an occasional series of Guest Posts by friends of MIEW who love food just as much as we do. We hope you enjoy. [Chewy Ginger Cookie Recipe included].
Ginger is … someone with red hair, but more importantly a spice. This humble rhizome lends a hot, fragrant zing to foods and beverages from across the world. In fact, that it’s used in cuisines from the Caribbean to China to India to Europe to the US speaks to its diversity in both sweet and savory foods.
Growing up, my favorite part of the winter holiday season was seeing elaborately decorated gingerbread houses. At the time, gingerbread was “too spicy” for me, so my appreciation was purely visual and architectural.
From a cityscape in New Orleans to a “girls’ night” in my friend’s kitchen, and beyond, professional pastry chefs and home bakers create some pretty impressive structures with this snappy cookie.
These days, I’m delighted by the brightness that ginger adds to a box of biryani rice. I love the way it lends itself so well to the spice, and spiciness, of Indian dishes.
Looking for something refreshing to sip, or something to soothe an upset tummy? Ginger ale or ginger tea. I like the Gingen Instant Ginger Tea‘s warmth and fragrance, but now I’m tempted to serve it over ice with a splash of seltzer water for my own, custom ginger ale.
The first time I started to appreciate the complexity of this knotty tuber was when I tasted my Aunty Ruth’s Ginger Cookie Recipe – chewy, spicy, sweet. These days, I look for excuses to spend time in the kitchen baking them so I can enjoy them myself, but more importantly, share the glorious gingery-goodness with others.
Let us know about your favorite way to use Ginger at @MIEWFoodsLLC
Aunty Ruth’s Ginger Cookies
2 C Flour
¾ tsp Baking soda
¼ tsp Salt
2 Tbsp Ground ginger (dry)
½ tsp Ground cinnamon
⅛ tsp Ground cloves
½ C Butter, softened
½ C Turbinado sugar
4 Tbsp Dark corn syrup
⅓ – ½C Turbinado sugar (for rolling cookies in before baking)
1 Preheat oven: 350°
2 Sift together flour, baking soda, salt, ginger, cinnamon and cloves.
3 Cream sugar and butter in large bowl with mixer at medium speed until well blended; beat in egg and corn syrup until smooth (will ribbon off of beater or spatula). Mix with dry ingredients until well-blended and smooth.
4 Let dough rest 1-2 hours, or overnight, in the refrigerator.
5 Form 1-inch balls of dough and roll them in the additional sugar. Place cookies 2 inches apart on sheet with parchment/silicone baking sheet; gently press thumb into top of each to flatten very slightly (optional).
6 Bake 9-11 minutes at 350°, until just golden around the edges; center will be puffy. Let rest for 5 minutes, then cool fully on wire rack.
Makes 2 dozen. Recipe can be doubled.
– 1 egg: 2 tsp Baking Powder, 2 tsp water, 1 Tbsp Oil (light olive, canola, veg) & cut salt by half
– Dark Corn Syrup: 1-to-1 up to full amount for light/medium molasses, depending on preference
– Ginger: ¼ tsp dry ginger powder = 1 Tbsp fresh ginger paste; increases spicy “bite”