For quite a few weeks I was craving ginger biscuits. Then needing an excuse to try out my royal icing again I made these. The first bite was a huge relief of my utter need for the spice. The rest of the batch was just pure greed!
When I was in Denmark, Australia, I found an amazing nail file. The Manicare crystal nail file has lasted me close on 10 years. I have bought many other similar ones since then, but none last. The one I have stays in my travelling handbag. It is quite useful to always have a nail file close to hand. Knowing my sister was coming to South Africa this year I asked her to buy me one. She lives in Sydney and we were meeting up in Johannesburg. Kerry gifted me the nail file and I was so grateful as I wanted it for my day-to-day handbag. I got back from my trip on a Tuesday and unpacked my suitcase straight away. The one item I could not locate was the nail file. I thought I must have left it at my parents and made a mental note to ask my Mom.
But, every time I spoke to her I forgot to ask. The following week I was back in Johannesburg and I looked for the nail file. It was not in the room I stayed in on the previous visit. I did not want to tell my sister I had lost the gift and berated myself for losing it. I got back from my overnight trip and once again unpacked my case. Then, last month, Dave and I went to Port Elizabeth. The suitcase was packed and unpacked and this time the nail file was found. It had got caught between two items in the case. I always travel with a bag of zip ties, and a medical letter. The nail file was between the two. I just happened to move the items from one section of the case to another in preparation for our overseas trip. What a relief!
Click on the links for conversions and notes.
- 120 g flour
- 10 mls baking powder
- Pinch of salt
- 5 mls ground ginger
- 2.5 mls bicarbonate of soda
- 45 g coconut sugar
- 60 g softened butter, cubed
- 60 g agave syrup
- Preheat the oven to 160° Celsius
- Sieve the flour, baking powder, salt, ginger, and bicarbonate of soda into a large mixing bowl
- Add the sugar and stir to combine
- Rub the butter into the dry ingredients to form crumbs
- Place the syrup into a microwavable bowl and heat for 30 seconds
- Pour into the flour mixture and mix to form a stiff dough
- Roll out tablespoon measures of the dough and place the balls onto a lined baking tray
- Make sure they have enough space between them so that they don't touch when you flatten them with your fingertips
- Bake for 12 minutes then remove from the oven
- Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely
- Store in an airtight container