Gran’s Christmas Cookies

Oh my….I’ve recently decided to take on the mammoth task of moving, therefore the adventure of “spring cleaning” and packing kicked off with a bang.  I’ve paged through some (very) old cookbooks and tried to make sense of the handwriting.  Some of the handwriting is faded and jagged.

Nostalgia plays a trick on one’s senses and memories; I remember the smell of cookies and cakes being baked in Gran’s house, yet I only remember the smell and not the actual production.  Making use of my “learned skill” and the keen memory of recollection, I take on a favourite which seemed to be in abundance during the festive season.

I remember sneaking hands-full of these cookies at a time, even leaving the plastic container’s lid ajar, just for a few more later. Yet somehow, sneaking these cookies  never seemed to make a dent in the content of the plastic container (nothing fancy, just a receptacle to host the cookies from the oven to the tummy).

Here’s the classic, unaltered, Ginger Cookie recipe

Ingredients:

  • 100 ml soft Butter or Margarine
  • 125 ml Golden Syrup
  • 2.5 cup (750ml) All-purpose Flour
  • 10 ml Baking Soda
  • 10 ml Crème of Tartar
  • 25 ml Ground Ginger
  • A pinch of Salt
  • 2 Eggs
  • 300 ml Brown Sugar (light brown sugar)
  • White sugar for rolling
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The authentic smell and taste of Christmas.

Method:

  • Melt the butter and syrup until incorporated, set aside to cool a little.
  • Add the eggs and mix until just incorporated.
  • Now add the sugar, but don’t mix too much – just allow the sugar to be seeped through with the moisture.
  • Sift flour, baking soda, crème of tartar, ginger and salt in a mixing bowl and add the wet ingredients.
  • Mix the ingredients together, cover and refrigerate for an hour or two.
  • When cooled, roll dough into small balls, coat each ball in white sugar and arrange on baking trays – push down with a fork or fingers.
  • Bake for 12 minutes at 180°C, remove from pans and leave to cool.
  • Place cookies in a container with a tight-fitting lid.

 

These cookies were never cut into shapes or decorated, kept simple and authentic…I think it had something to do with the volume of cookies which was produced “in secret” and also at the speed of which they disappeared when baked.

However you prefer to devour your freshly baked batch of warm and toasty ginger cookies, be sure to share some with your nearest and dearest, it is the festive season after all.

 

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