“Row row, row your boat gently down the stream, merrily merrily merrily, merrily life is but a dream”.
This is a lovely rhyme that I and my son often love to murmur when we walk down together to the bus stop. I believe life is a dream, our dreams mirror our aspiration and we have to live completely to achieve it. To live to find out our purpose on this planet and to be part of the aura that is this mystery we call life. I always wanted to have a space of mine where I can find solace and peace, a place where I can ramble my thoughts and my feelings and share some my culinary jaunt, I love to experiment with recipes and always love to try out that which has a bit of charm and uniqueness to it. I have thrown lots of ingredients into the dust but I still keep trying and love to dig, again and again like an ardent explorer. The dream I had cherished led me discover the wonderful world of food blog where newness pops every second, where experiments are limitless, where like minded people admire and render sweet notes to your dreams.
Like many of you, browsing recipes led me to come across link after links, and I feel elated to be part of this journey in my little boat in this endless stream. I love to dream and soar high in the skies and yet also love to be grounded to pin my aspirations, my dreams, and my desire.
Coming back to my recipe. I have always loved the subtle ginger and this cookie has taken my fancy and often dotes my cookie jar. I had tasted the store brought cookies and was repelled by its toughness and zero crunchiness. It was too tough to bite. Ginger cookies are ought to be crunchy. This cookies are flavored with both ginger and cinnamon.
Here goes the recipe adapted from Superfoodideas.
2 cup flour
2 teaspoon ground ginger
½ teaspoon baking powder
100 grams butter
1 cup brown sugar
1 tablespoon golden syrup
1 tablespoon caster sugar
Shift flour, baking powder, spices in a bowl. Rub in butter until the texture resembles like a bread crumbs. Stir in sugar. Combine egg and syrup and pour into the above mix. Gently knead to firm dough. Roll into walnut sized balls. Preheat the oven 180’c and arrange the balls on a baking sheet. Gently press it with a fork and sprinkle with sugar. Bake it for 10 to 12 minutes. Remove and cool them on racks. Store in an airtight container. Serve and enjoy with a hot Cuppa and go on dreaming or should I say living, they are synonymous anyway.