Canadian Ginger Cookies

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Canadian Ginger Cookies

Yield approx. 12 cookies

Author Good Fare/Daily Telegraph

These are less sweet than most modern-day cookies and are more like tiny muffins, good served with another sweet such as pudding, ice cream or sweetened whipped cream. The original recipe plus added measurements are given here.

Ingredients

• 1/2 teacupful treacle or syrup (3.5 ounces--100 ml--1/2 cup)
• 1 ounce margarine or dripping (30 g--1 tablespoon) I used ghee
• 1 teaspoonful ground ginger (5 ml)
• 1 teaspoonful bicarbonate of soda (5 ml)
• 1/2 teacupful hot water (3.5 ounces--100 ml--1/2 cup)
• Flour (all-purpose, approx. 8 ounces--230 g--1 1/2 cups)

Instructions

1. Warm syrup with fat in basin, add ground ginger, and bicarbonate of soda dissolved in hot water.
2. Add enough flour to make the mixture a pliable dough.
3. Roll out, cut into rounds, and bake in a quick oven [350°F/180°C] about 20 minutes.

References

The Daily Telegraph Home Cook. Good Fare: A Book of Wartime Recipes. London: Macmillan, 2008.