Daily Archives: October 22, 2012

Ginger, orange blossom and vanilla salt cookies

Excited and inspired by my delivery of Steenbergs Organic Fairtrade spices and sad that we had no sweet treats in the cupboard, I was overcome with an urge to bake. Immediately. No hanging around.

There is just something about the prospect of using high quality ingredients that perhaps inspires more than the average brand. The packaging of Steenbergs products is he first thing to catch the eye. The beautifully labelled little jars just make you want to open them up there and then to see what is inside. In my package were an array of ingredients supplied for my Conwy Feast demonstration next Saturday, but being a bit of a child I couldn’t resist having a sneak preview. First I opened the ginger, where you could actually see proper strands, not a mixture that resembled floor sweepings, next came the rose petals, their fragrant aroma filled my nostrils and I imagined other dishes (recipe’s to come another time) but it was the delicate aromatic jar of dried orange blossom that sucked me in. Hmm I wondered, ginger and orange blossom…with just a hint of Halen Mon vanilla salt…and so this cookie was born.

I say cookie, but its more of a ginger snap and is the perfect accompaniment to a nice cup of tea or coffee at three in the afternoon when lunch has worn off and a sugar hit is needed….Ok I should have some fruit, but these salty-sweet, gingery snacks (with the merest hint of orange) tick all the boxes. They are so moorish I dare you not to have more than one!

For the cookies you will need:

150g golden syrup, 120g butter, 350g plain flour (Doves Farm or Shipton Mill is best), 275g golden castor sugar, 2 heaped teaspoons of Steenbergs powdered ginger, 1 teaspoon of bicarb of soda, 1 teaspoon of Steenbergs dried orange blossom, 1 beaten egg  and a good pinch of Halen Mon vanilla salt.

Preheat the oven to gas mark 4, 180 degrees C. Grease a couple of baking sheets as you will need plenty of room for the cookies to expand as they cook.

Melt the syrup and butter in a small saucepan. While this is doing mix the flour, sugar, salt, ginger, bicarb of soda and orange blossom in a large mixing bowl. Add the beaten egg and syrup mixture and mix well. You should have a smooth dough. Roll teaspoons of the dough into balls between your hands and place on the baking sheets, well spaced to allow for spreading during cooking. Bake for about 15 minutes until golden brown. Leave to completely cool on the baking sheet then remove and store in an airtight tin.



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