Ginger Nuts

Winter is gradually setting in.  In olden times before winter, all the vegetables were stored, fruits were made into compote and people would spend the summer planning on ways and means to survive the winter.  Luckily for us, we do not have to do all this.  With modern times, come modern amenities like canned fruit and vegetables and imported vegetables and fruits from countries as far as Kenya and New Zealand.  The only thing we need to plan for is to make sure we buy the firewood or fuel before the winter or the prices soar or the supplier has a longer waiting line.

In addition to that, we need to mentally prepare for the winter.  Clocks change, it gets dark by 5 o’clock in the evening and a warm soup in the evening after a tiring day at work or school is always a welcome.  One of the things I like about winter is curling up in front of the fireplace with a book in hand and spending the evening reading.  I usually prepare my reading list for the winter and for this year I decided to go with all the Wilbur Smith series I have at home – adventures through the warm African continent. 

Preparation Time: 30 minutes

Serves: 24 cookies

Ingredients:

100 grams wheat flour

½ tsp soda bicarbonate

1 tsp ginger powder

25 grams honey

50 grams butter

50 grams grated jaggery or palm sugar

2 grams chopped crystallized ginger or dried dates or chewy figs

2 tbsp milk

Method:

1. Cream butter and jaggery or palm sugar together until the combination is light and fluffy.  
2. Add honey and stir well.  
3. Sieve the flour, ginger powder and soda together.  
4. Mix these ingredients into the butter mixture and then add the milk finally.  
5. Mix and add the crystallized ginger.  
6. Form balls, allowing space on the greased tray for the balls to spread on baking.  
7. Flatten slightly and bake at 180⁰ C for about 15 minutes or until they are golden.  
8. Cool them on a wire rack and dredge them with sieved sugar before serving.