I’d like to start today by saying… Merry belated Christmas.
As you might know, my phone had a little existential crisis depriving me of posting and creating for this platform. Ironically, I did cook and wrote a lot about the holidays but only manage to recover a few of them.
So today I’m sharing with you a little (not-so-healthy) recipe of my ginger-cinnamon cookies. Yes it has sugar, yes it has flour and yes, it has butter. Talking about the nutritional value of this cookies is quite useless, but it’s the holidays, and once a year (at least) you should allow yourself to something extra sweet (and naughty!)
Serves: depends on the number of cookies you intend on eating
- 3 cups of flour
- 1 tablespoon of ground ginger
- 1 tablespoon of ground cinnamon
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 4 tablespoons of butter
- 1/2 cup of brown sugar
- 1 egg
- 2 teaspoons of vanilla extract
Well, this is quite simple. Start by mixing your dry ingredients, and then your wet ingredients, in different bowls. Bring them together slowly, adding each part to make a solid mixture. After this, place the dough on an aluminum foil and spread it on your baking tray. Unfortunately, this is a dry mixture – which means you won’t be really able to cut and decorate each cookie – but you’ll be able to break them right after you’re finished baking them.
So, pop the tray in the oven for a good 40 minutes. After that, allow the tray to cool and then straight in the fridge it goes, for 1 to 2 hours.
Thank you for reading,
All the love,
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