Dear blog,
I know I had been a bad blogger. I also know that I shouldn’t say it at loud, because blogging is a serious business. But you are mine, so I can do what I want.
But this time I have a good excuse, well even two.
Ladies and gentlemen meet Mutu and Filo.
These guys are 3 months old and they have been with us for 3 weeks. They weight twice as much as the day we got them. As you can see we have pretty good time. Don’t be deceived, it’s not that they are only sleeping, but the winter light isn’t good enough to catch their quick jum as lighting movement.
So instead of cooking, baking and photographing I was staring as these two guys are playing or sleeping.
But Christmas is coming so I decided that is about time to bake cookies. I have baked these gorgeous cookies for third year in the row. I was convinced that the recipe comes from Heidi’s Swanson recipe, but somewhere in the process I added chocolate to them, why? I don’t know, probably because chocolate is good. Anyway, if you look for cookies to spice up your Christmas, it’s a good way to go.
Ginger Cookies
based on recipe from 101 Cookbooks blog
- 1/2+ cup large-grain sugar (i.e. turbinado)
- 245 g spelt flour OR wholemeal flour or plain flour
- 1 tsp baking soda
- 1 tsp star anise, finely ground
- 4 1/2 tsp ground ginger
- 1/2 tsp fine grain sea salt
- 113 g unsalted butter, room temperature
- 60 g molasses
- 100 g cane sugar
- 1 1/2 Tbsp fresh ginger, peeled and grated
- 1 large egg, well beaten
- 1 cup crystallized ginger, then finely minced
- lemon zest from 2 lemons, grated
- 100 g dark chocolate, finely chopped
Preheat the oven to 180°C/160°C fan.
Magda's Cauldron 
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