Happy New Year

HAPPY NEW YEAR!

Congratulations everyone, we've made it through another year! I wish you all a happy new year.

         I could ramble on for hours about goals, resolutions, traditions and everything in between but I think you've heard it all- and really, I'm only interested in sharing with you my love of baking: 

Ginger Cookies

        Ginger has long been regarded as a highly medicinal plant. One of it's common uses is to treat the upset stomach. Whether it be fresh ginger root, ginger tea or flat ginger ale (a frequently used remedy in my household) ginger is often seen as a cure-all. But in almost all societies ginger has also taken on another role -flavour. In cookies, cakes, curries and more ginger has become a wonderfully used spice. So in honor of the new year and a flavourful yet healthy start here is a ginger cookie recipe. These can be both snaps and soft ginger molasses cookies depending on how you roll them out. 

Ginger Cookies

Snappy or Soft

Ingredients

½ cup butter

1 cup molasses

1 tsp baking soda

3 tsp boiling water

2-3 cups 1-1 gluten free flour mix

1 tsp cinnamon

3 tsp ginger

¼ tsp cloves

Method

In a small sauce pan melt butter. Add molasses and bring to boil, stirring steadily. Remove from heat. In a small bowl dissolve baking soda in boiling water. Add to molasses mixture. Set aside to cool for 15 minutes.

        In a mixing bowl sift 2 cups of flour, ginger, cinnamon and clove. Stir in cooled molasses mixture. Add enough flour to make a soft dough. Chill in the fridge for 20 minutes. Take out of fridge and add enough flour to make a good rolling cookie dough.

Snaps: on a floured surface roll out dough and cut into desired shape. Fits about 12 to a tray. Bake at 375F for 5-8 minutes until set.

Soft molasses cookie: hand roll into small walnut sized balls and press down with a fork. Fits about 12 to a tray. Bake at 375F for 5-8 minutes until set.