This recipe was invented by my 3 year old son. A couple of weeks back, I asked him what he wanted to do. So he said “I want to make ginger cookies”. I said “you mean gingerbread men”, he said “NO, cookies…”. So as soon as he finished his breakfast he wanted to get into the kitchen and get cooking. To begin with I wasted a bit of time trying to find a ginger cookie recipe. Then because he was getting a bit upset that he hadn’t started, I said OK I will be brave and make it up as we go along. I asked him about each ingredient and that is how we created this recipe. Surprisingly he said he wanted wholemeal flour and no sugar. “So how are we going to make it sweet” I said, he said “Honey”. As he was mixing the dough he kept on saying easy peasy lemon squeezy 🙂
As I have previously mentioned since my ‘golden child’ started Montessori school, I have tried to do some form of cooking with him on Wednesdays, his day off. I was so proud and could not believe my little 3 year old was so grown up that, he was creating a recipe with me, a wonderful moment of being a mother 😀
I went with what my son felt like adding to the mix, however you can add raisins, oats, fresh ginger, candied citrus peel and chocolate. I just used the normal everyday chapatti flour to make the cookies. Its best to eat them within a few days as I found they started softening up.
Preparation time: 10 mins Cooking time: 20 mins Makes: approx 40
1 1/2 cups wholemeal flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp ground ginger
1/2 tsp cinnamon powder
zest of one lemon
4 tbsp candied ginger, cut into small bit sized pieces
2 tbsp each of honey, black treacle and lemon juice
80 g butter
120 ml milk
1) Place all the dry ingredients in a bowl and mix, add the lemon zest and chopped candied ginger.
2) In a pan heat the butter, honey and black treacle, just enough to melt and mix all the ingredients. Cool slightly and pour into the dry mix of ingredients.
3) Squeeze the lemon juice and combine, now add the milk little at a time to form a soft dough. You may need a little extra or maybe even less.
4) Let the dough rest for a few minutes, while you prepare the baking tray by lining with a grease proof paper and preheat the oven to 200 ‘ C .
5) Roll out the dough on a slightly floured surface to 2 mm thickness, cut with a cookie cutter of your choice and place on the baking tray. Bake in the oven for roughly 10 mins or until they are golden brown. Remove from the tray and let them cool completely before storing them in an airtight container.