Cooking the corned beef the other day set me to thinking about my dad and food memories, and it occured to me that he can’t eat many of the recipes I have published on this blog to date.
I use oranges, lemons and limes in a lot of my cooking, but Prof is severely allergic to citrus fruit; he can’t even handle the aroma left over from washing dishes in a citrus dish detergent. As kids we learned to check the ingredients of all packaged food and other products to ensure what we bought was safe.
The other problem Prof might have with some of my recipes is that he lives in a very remote part of the United States, where some ingredients are hard to obtain, and where the winters are so severe he can be housebound for days, so he has to rely on what he has to hand.
So, I’ve decided it is time to include a recipe just for him. Prof used to buy gingernut cookies a lot. We always had them in the house when I was little. Possibly one thing he liked about them was that they were too hard for our young teeth, so he didn’t need to share! The ingredients are easy to find and are staple items in many kitchens. These are not quite as hard as the store bought variety, but they taste better!
- 300 g plain flour
- 6 t ground ginger
- 1/2 t bicarb soda
- 1 1/2 T golden syrup
- 250 g caster sugar
- 125 g butter
- 1 egg yolk
- 2 T sour cream
Using a pastry cutter or a fork cut all ingredients except egg yolk and sour cream until mixture ressembles a crumble topping. Add the egg and sour cream and mix with spoon until the dough sticks together enough to create balls. Line cookie trays with baking paper and dust with corn flour.
Roll dough into small balls and place on trays leaving space for spreading. Cook at 150C for about 12 minutes or until a pale golden colour. Cool on trays before serving.