wohoooo, back with a fantastic recipe! I know that I waited a long time but it was worth it… taking time for myself, not always having the pressure to post immediately every single recipe I tried out at home and having time for myself preparing for spring, which is obviously in front of the door, yaay! 🙂
This year started with lots of tasks in my life, sometimes I struggled with them and sometimes I could cope very good.. in the end it has always a lot to do with learning… Learning to cope with new situations and settle down again… in the end you have gained a lot of experiences and this is what brings me forward in my life. I also can see the positive things in the end which tells me that I am on the right way and this is what makes me happy today.
So back to the main topic, the important thing, the cookies… 😉 As you probably know, I love ginger. In winter times, I am a big fan of ginger tea. Usually when I prepare it, I always put too much slices of ginger which makes it very very spicy, but in combination with honey and lemon it is one of my favourite warm beverages. I do also like Ginger Ale, my favourite one is the ‘Red Rocks’ Ginger Ale. Unfortunately I cannot drink this one anymore as the Cafes here stopped offering it. Never asked why, hm. However, there is another one from Thomas Henry which is also very tasty.
Obviously it made sense to go for some ginger shortbread cookies. My inspiration for them came from the brand Duchy Originals which produces delicious shortbread cookies in a high quality. As they have as well a good price (with ‘good’ I mean pretty expensive) I thought to go for some homemade ones, as this is much more cheaper, but not with lower quality of course. 😉
Once a day I stumbled over a Whole Vanilla Bean Cookies Shortbread recipe at ‘London Bakes’ (whereof I already took some other nice recipes) and tried to convert it to a Ginger Shortbread Cookie recipe. And see, it was not that difficult and the result was very yummy. The cookies are perfect for an afternoon tea. Simple, but not too decent because of the spicy tasting in your mouth, enjoy!
Ginger Shortbread Cookies (adapted from London Bakes, recipe converted):
40ml maple syrup,
1 1/2 tbsp ground ginger,
115g unsalted butter, softened
a pinch of salt,
beat together in a bowl until smooth
120g spelt flour (the original recipe says to use rice flour, it worked for me as well with spelt flour),
50g corn starch/corn flour,
80g of candied ginger, cut into small pieces,
add to the mixture and beat until everything combined
bring the dough together with your hands and form a ball, roll it out on a lightly floured surface, cut into round shapes with 0.5cm thickness and place on a baking tray lined with baking paper, let it rest for at least 30 minutes, preheat oven to 170 degrees Celsius and put them after into the oven for approx. 15 minutes or until the edges are lightly brown