Madagascar Ginger Cookies
Soft Madagascar ginger powder cookies, spiced and golden, for a dozen biscuits made at home.
- Prep 15 min
- Cooking 12 min
- Total 27 min
- Difficulty Easy
The ginger cookie is a soft, risen biscuit flavoured with spices, a tradition that goes back to medieval gingerbread. This version is flavoured with Madagascar ginger powder, Vanille Désiré.
Our family grows this ginger in Vangaindrano, in the southeast of Madagascar. The powder is mixed directly into the dry ingredients, before being worked into the butter and sugar. This recipe makes a dozen cookies, in a little under an hour including the dough's resting time.
Preparation
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In a bowl, mix the flour, bicarbonate of soda, ginger powder and salt.
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In another bowl, beat the soft butter with the brown sugar until creamy, then add the honey (or molasses) and the egg.
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Pour the dry ingredients over this mixture and work the dough with a spatula, until smooth.
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Shape into a ball, wrap it and leave to rest in the refrigerator for about 30 minutes.
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Preheat the oven to 180°C. Shape balls of dough and place them on a baking tray lined with baking paper, spaced apart.
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Bake for about 12 minutes, until the cookies are golden at the edges. Leave to cool on a rack before enjoying.
The little extra that changes everything
Let the dough rest well in the cold before shaping it: it is easier to work and the cookies keep their shape during baking. Take them out of the oven as soon as the edges turn golden, the centre keeps cooking as it cools on the tray. To find out more about this spice, see our pages on Madagascar ginger and spices for Christmas baking. Our products for this recipe: Madagascar ginger powder
