Ginger Cookies


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 😀

Ginger Cookies

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.

Pumpkin & Candied Ginger Muffins

I had seen a recipe for muffins last year on a website, Simply Recipes, then this year I decided on giving them a go. As my sons birthday was in October and he had just started Montessori school, I thought of making something different to give to his classmates for his birthday, so I changed the original recipe.  I added oats, extra candied ginger, spices and milk and removed the eggs and nuts. He helped me make them and everyone at his school enjoyed them a great deal. This means my job is done, giving him homemade food which is good for him and he likes it as a treat.

I usually make muffins with bananas and oats, but after making these I really like them and am glad I tried the recipe (even a year late), it is a good warming muffin. I think you should give them a go, and let me know what you think of them.

Pumpkin & Candied Ginger Muffins

You can reduce the amount of sugar as the pumpkin is naturally sweet and the candied ginger has added sugar. To make a different variation you can add raisins, chopped nuts or chocolate chips.
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