“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 flavoured with both ginger and cinnamon.
Update —2017— I made these divine cookies again … and updated few latest pictures.
- 2-1/3 cups plain flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar,
- 1/2 cup packed light brown sugar
- 250g unsalted butter, softened
- 1large egg
- 1/3 cup molasses
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.Using an electric mixer, beat½ cup of the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes. Add the egg and beat until frothy add the molasses, mix well and scrape down the sides of the bowl again.
- Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
- Set rack in the middle of the oven and preheat the oven to 175 “C. Line a baking sheet.
- Place the remaining 1/2 cup granulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat.
- Place the balls on the prepared baking sheet about 2 inches apart , then flatten slightly with your fingers. Bake for 10 minutes, until set and golden on the outside and slightly soft on the inside. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container.