{the weekly cookie} ginger and honey

Somehow, someway, I almost forgot about the cookie recipe for this week. Baked they were, tasted too. Photographed only this morning, before they disappeared completely from the plate (sorry for the poor quality, I was with my eyes half closed this morning). The recipe is again from the little book I bought in England, with my personal adaptations, I wanted something more on the soft side, rather than the crunchy cookie they promised.


The list (for 60 cookies or so):

  • 170g brown sugar
  • 170g butter
  • 125g plain yoghurt
  • 400g flour
  • 2 tsp baking powder
  • 2 heaping tsp ground ginger
  • 8 tbsp honey

The to do list:

  • Preheat the oven to low to medium heat
  • Cream together sugar and butter. Incorporate yoghurt and honey
  • Combine flour, baking powder and ginger in a separate bowl and incorporate in the wet ingredients
  • Refrigerate for 30-40 minutes and in between batches
  • Form little cookies and bake for 8-10 minutes, until golden brown
  • Let cool for a couple of minutes, before transferring to a plate or an air-tight container

They are quite easy to make and they hold well in an air -tight container. You could enjoy some with your early morning coffee or your late afternoon tea. Either way, they are very versatile and have a distinct flavor, due to the happy combination between honey and ginger.

Enjoy and have a lovely week ahead!

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