In celebration of a woman who could do everything her partner did— but backwards and in high heels—a small indulgence with big impact is in order. Ginger, in its dried and fresh forms, has wonderful powers. A traditional remedy for all things tummy, it’s also an anti-inflammatory. In an honest, chewy cookie its flavour astounds.
2 cups all-purpose flour
1/2 tsp sea salt
1 tsp baking soda
1 tsp ground ginger
1 tsp freshly grated ginger
1/2 cup unsalted butter
1 cup organic cane sugar
1 egg, beaten
1/4 cup molasses
1 tbsp white vinegar
Lightly grease a baking sheet or use a silicon mat. Sift together flour, salt, baking soda, ground ginger and stir in grated fresh ginger.
Use a blender to mix butter, sugar and egg together and then blend in molasses. Beat for 2 minutes. Stir in vinegar.
Add flour mixture and blend thoroughly. Place into the fridge for 5-10 minutes to firm dough.
Prepare a plate of sugar to dip balls into. Roll dough into 2″ balls and roll in sugar before placing on baking sheet. To make crisp cookies, flatten with a knife. To make soft and chewy cookies, leave as balls.
Place into oven and bake for 12-15 minutes until flattened and beginning to crack on top. Remove to racks to allow to cool.
Serve with a shot of espresso and candied ginger.
Prep Time 30 minutes