I believe that Baking brings loved ones and friends together. My little (not so little now) cousin Mark loves baking, cooking and trying out various new things which he is exceptionally amazing at doing. He used to visit my home often and specially during summer vacations when my other cousins were down from Mumbai. We used to have amazing barbecues at home, sleepovers with cold coffee mounted with ice-cream treats, play GTA and Counter-Strike on the computer(the most fun part of it was learning the cheat codes by-heart), cousin-get together parties, family picnics…just to name a few of our fun adventures. I truly miss those good old days…
So during one such adventure of ours; Mark, Gale(my youngest sister,my baby) and I decided to bake these beauties.
These cookies should generally snap when broken into two and hence the name, but I personally prefer them to be a little chewy and soft. I think that’s the whole concept of making cookies…they should always be chewy and not crisp like biscuits. So, I add brown sugar to my cookies instead of normal white caster sugar which gives them this lovely texture.
The finely chopped candied orange peels added to this cookie dough, makes these cookies even more irresistible.You can also substitute the orange peels with finely chopped glazed cherries.
Trust me on this… It is very easy to eat quite a lot of them in one sitting!
These cookies are a perfect treat with your evening tea… Autumn and Winter,according to me, are the best weathers to try out these delicious cookies… Ginger in generally, are one of those root- spices which can keep you warm…
- 1/2 cup melted butter, plus a little more for greasing the baking tray
- 2 1/2 cups plain flour or maida
- 2 tsp Baking powder
- 1 tsp Baking Soda
- A Pinch of salt
- 1 cup tightly packed light brown sugar
- 2 tbsp ginger powder or 2 inch freshly grated ginger.
- 1/4 cup light corn syrup
- 1 egg lightly beaten
- 4 tbsp finely chopped candied orange peel or finely chopped glazed cherries
Preheat the oven to 325’F/ 160’C. Grease a baking tray and line it well with baking paper.
In a large bowl, sift together the flour, baking powder, baking soda,ginger powder, salt; and set aside. Incase you are substituting the ginger powder with freshly grated ginger, do not add it to the dry ingredients or it will form lumps. We do not want that to happen… So, in that case, leave the fresh ginger aside to be added later.
In a separate bowl, whisk together the lightly beaten egg and sugar until well combined. Add the cooled melted butter and corn syrup to this mixture… You can also add the freshly grated ginger at this stage.
Combine the wet and dry ingredients together. Next add in the finely chopped candied orange peel or the substituted glazed cherries. Mix well until a soft dough is formed.
Form the dough into small lime-sized little balls and place them on the baking tray leaving enough gap in between two balls. This is done because the cookies spread on the baking sheet while baking. Press each ball gently with your thumb just to flatten them a bit.
Bake them for 15-20 mins. Avoid over baking as we do not want them to get tough.
Once done, transfer the baked cookies onto a cooling rack to cool. These cookies can be stored in an airtight container for upto 2 weeks.