The only problem with opening a jar of stem ginger in syrup is that you need to eat it within a week... So these were created to use up the jar I opened to make the sticky date and ginger loaf yesterday. This was a risk recipe as the original uses egg but I just omitted that and used some of the stem ginger syrup to replace it. It worked a treat and these cookies are crisp but chewy and nicely packed with bits of ginger. The original recipe is another Rose Elliot (Vegetarian Cookery, original edition, p325).
For about 18 cookies you need:
50g vegan margarine
100g caster sugar
40g golden syrup
175g self raising flour
1 tsp bicarb
1 tsp ground ginger
4 balls stem ginger, chopped
2 balls stem ginger, sliced (to decorate)
Mix the marge, sugar and syrup together till fluffy. Add the four, bicarb, ground ginger and stem ginger. Mix well. Add a little of the stem ginger syrup if you need to bring the mixture together in to a dough. Pull of bits about the size of a walnut and roll into balls. Place on a lined baking tray and flatten with a fork. Top each one with a piece of stem ginger. Bake in a moderate (160 degree) oven for 10-15 mins till golden brown and risen. Leave to cool for a few mins on the baking sheets then transfer to a cooling rack.
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