Ginger Cookies


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.



About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

4 responses »

    • I only use it when I am worried the cookies might stick – and now that you have the secret I look forward to hearing that you have done some baking!!

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