FOOD
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. INGREDIENTS
INSTRUCTIONS
2 cups all-purpose flour ½ tsp sea salt 1 tsp baking soda 1 tsp ground ginger 1 tsp freshly grated ginger ½ cup unsalted butter 1 cup organic cane sugar 1 egg, beaten ¼ 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.
September/October 2011 dabble 139