If you are looking for the perfect tea cookies then you have come to the right place. I love drinking coffee or tea in the evenings after class with a small snack to hold my tummy until dinner time. Ginger cookies are such a good accompaniment for chai ya saa kumi( Four O'clock tea) and can be enjoyed by the whole family. Store bought cookies are great but nothing beats freshly made cookies at home! Homemade cookies have endless possibilities as you can tailor the flavours, ingredients and textures to suit your liking. I hope chai iko kwa moto! Let's get started!
PREP TIME 10 MIN
CHILL TIME: 1 HR
BAKE TIME: 10-15 MIN
TOTAL TIME: 50 -55 MIN
MAKES 12 MEDIUM-SIZED COOKIES
INGREDIENTS
2/1/4 cups(288g) all purpose flour
1/2 tsp. (2.5g) salt
1 tsp.(6g) baking soda
2 tsp.(12g) ground ginger
1 tsp.(6.8 g) ground cinnamon
3/4 cup(170g) butter/ margarine( at room temperature)
1/2 cup brown sugar(110g)or molasses(170g)
1/4 cup white sugar( for coating)
2 tsp.(8.4 g) vanilla extract
1 large egg ( room temperature)
PROCEDURE
-In a large bowl sift in your all purpose flour, ground ginger, cinnamon powder, salt and baking soda. Mix everything together and set aside.
- In a separate bowl cream your butter/margarine and brown sugar/ molasses with a wooden spoon until well combined. Alternatively you can use an electrical hand or stand mixer to combine your butter/ margarine and sugar together until creamy. I found that using an electrical mixer gives you a smoother cookie whereas creaming gives you a more grainy cookie.
NOTE: Make sure all your butter/margarine is at room temperature and soft.
- Add in your egg and whisk until well combined. Your egg should be at room temperature as well.
- Once combined and smooth add in your vanilla extract and honey and mix in well.
-Gradually add in your dry ingredients to your wet ingredients and mix in with a wooden spoon until just combined. At this point your dough should look slightly sticky .
- Cover your cookie dough in the bowl with cling film and refrigerate for at about 30 min to an hour. Refrigerating will help firm up the cookie dough so that it will be easier to roll out into balls.
-Pre-heat your oven to 180 degrees C/ 350 degrees F.
-Line your baking tray with parchment paper or lightly grease with butter or non-stick spray.
-After one hour remove from the fridge and roll out your dough into 2 inch balls.
If you want a smaller cookie you can roll your cookies into 1 inch balls.
-Coat your cookie balls with granulated sugar and place them onto your baking tray making sure to leave a two inch gap between each cookie to prevent them from sticking together during baking.
-Flatten your cookie balls slightly using a spoon. Bake for 9-15 min (depending on the size of your cookies) until the top of your cookies turn golden brown. Remove from the oven.
- Leave to cool on the counter for at least 15 min until cookies harden.
Serve with milk, hot tea or coffee!
If you try this recipe out I'd be happy to see your results! Feel free to tg me on my social media handles below!
POINTS TO NOTE:
Make sure to whisk your dry ingredients properly to ensure everything is mixed in evenly.
When baking it is advised that all your ingredients during mixing should be at room temperature.
The bake time may vary depending on the size of your cookies.
If you like a softer cookie bake until only the edges have turn olden brown.
If you like a crunchier cookie make your dough balls smaller around one inch thick and flatten them, bake them until them until the whole surface of the cookie has turned golden brown.
You can make your cookie dough ahead of time and refrigerate in a plastic bag or covered in cling film. When ready for use thaw on the counter for a few min before rolling to balls.
Leave the cookies to cool on the baking tray for at least 10 min before transferring them onto a cooling rack.
To prevent the cookies from becoming soggy store them in an air tight jar or container after they have cooled.
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