ginger cookies tea time
Recipes

Seasonal spectacles – Yay or Nay?

Do you consider yourself a christmas freak or a grinch? No matter which side you take, the holiday season is jumping in our faces from all sides. Whether you frown upon the megaxlbonusconsumerisim there is a soft spot in everyone. Perhaps you melt in the first snowy morning or sight when you hear George Michael singing “Last Christmas”.

We have forgotten about the seasons and rituals along with the natural pace and rhythm. But they are here for a reason. December as the darkest, coldest time, when the spring is still so far and distant, seem like people needed to keep warm and joyful at this time, and therefore emphasized the positive and joyfulness of the season. In today’s central heating and all year round abundance there is different drive to it, but nevertheless we still fall for the same predetermined meanings and emotions.

It is not necessarily naive and part of the mob like behavior, take it as you want it, enjoy it as you want it, or suffer over it.  So, call me a sucker, but batch of ginger cookies is a must when the first snow appears. And it is not just the christmasy flavor that makes it the perfect snack , ginger and spices keep you warm, boost the immune system, plus ginger is a very efficient natural way to prevent any kind of sickness – be it hangover or kitsch overload.

The recipe for these Triple ginger cookies is adapted from here, mine are made bigger, with mashed banana instead of an egg, butter replaced with coconut oil and there is no turbinado sugar sprinkeld at the end.

Triple ginger cookies

2 cups spelt flour
1 teaspoons baking soda
1 teaspoon star anise powder
4 1/2 teaspoons ground dry ginger
1/2 teaspoon fine grain sea salt

1/2 cup coconut oil, room temperature
1/4 cup molasses
1/3 cup sugar
1 1/2 tablespoons fresh ginger, peeled and diced
1 mashed banana
1 cup crystallized ginger, finely minced
2 lemons, zest only

Preheat the oven to 350F degree. In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and salt.

Melt the butter, stir in the molasses and sugar. Blend the mashed banana and fresh ginger cubes in a fine smoothie like mixture and whisk it in the butter and sugar mixture. Now pour this over the flour mixture, add the crystallized ginger (make sure it isn’t too clumpy), and lemon zest. Stir until just combined. Scoop out the dough and place individual spoons of dough a few inches apart on the baking paper. Bake for 7-10 minutes and enjoy the smell.

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