Saturday Kitchen Recipe - Ginger cake cookies recipe

Chefs ginger cakes have a soft crisp shell with a soft ginger cake centre, the texture of my ginger cakes is just heaven and the sweetness of the icing gives this ginger cake recipe an extra sweet lift that is just perfect.

Easy to make and so delicious there will not be one ginger crumb left on the plate guaranteed.

Ginger cake recipe is truly a delicious treat for any occassion, so why not try them for youself and enjoy these beautiful little treats as I know you will love them.

Ingredients for ginger cake cookies

8oz Self Raising Flour
3oz Soft Brown Sugar
4oz Low Fat Margarine
2 Large Tbsp Golden Syrup
2 tsp BiCarbonate of Soda
1 tsp Ground Ginger

How to make ginger cake cookies

Place the flour, bicarb, ground ginger and soft brown sugar into a bowl and mix well.

Place the margarine into the flour mixture and rub the margarine into the flour until you get a rough bread crumb texture.

Take a litte pan and gently warm up the syrup.

You want the syrup to warm up and turn more watery and loose, do NOT boil your syrup.

This will only take a minute.

Pour the golden syrup into the crumbly ginger cake mixture, stir well until you get a very thick cake batter.

You should be able to make small balls out of your ginger cake mixture, it will feel a little sticky, the balls don't have to be a perfect shape.

Spread out the balls onto a greased and floured baking tray, the ginger cake balls should be approx 2 inches in size.

Place them into a pre-heated oven at 180C for 17 minutes only.

The cookies should be golden brown and puffed up.

Leave them for a minute then take the cookies straight off the trays.

When the ginger cookies have cooled down mix some powdered sugar with a few drops of vanilla essence and a little cold water.

You want a drizzling consistancy but not too thin.

Take a blunt knife and drizzle the icing from side to side of your plate of ginger cakes.

For best results eat when cooled and icing has dried a little.

Enjoy Chefs ginger cake cookies recipe.

I hope you enjoyed my Saturday Kitchen Ginger Cake Recipe.....

Ginger is a great asset in anyones kitchen, How do you cook with ginger ?

Please feel free to comment on my ginger cake recipe !

Why not take a look at my other food recipes...

Apricot Honey Nut Cookies Recipe (Gluten Free)

This recipe is from my gluten free recipes index page:

My Apricot and Honey Nut Cookie Recipe is totally irresistable!

Not only is it delicious to people who can not tolerate wheat and gluten, it is also a very tasty cookie indeed even for people who enjoy eating wheat.

My cookies are soft in texture yet light and fluffy too, the honey sweetens the cookies perfectly and the apricot peices taste like sticky little jams in between each bite.

This Apricot and Honey Nut Cookies Recipe does not take long to bake so why not give them a go and taste the delicious cookies for yourself?

Ingredients for my gluten free cookie recipe:

2 Level Tbsp Low Fat Margarine
4 Tbsp Honey
10 Almonds (chopped)
5 Walnuts (chopped)
7 Dried Apricots (chopped)
4 Tbsp Gulten Free Self Raising Flour
2 Level Tbsp Skimmed Milk (or milk alternative)
1 tsp Vanilla Extract

Getting Started on Jeena's Gluten Free recipe (Apricot and Honey Nut Cookie Recipe)

Place your margarine and honey into a bowl and mix well.

Once mixed well add your choopped nuts, apricots and vanilla extract mix well then add your flour and mix well again.

Add your 2 level table spoon of milk and mix well.

Place table spoons of the apricot and honey nut cookie mixture onto a greased and floured baking tray and place into a pre-heated oven at 180C for 15 minutes only.

Take your cookies straight off the baking tray with a spatula and place onto a cooling rack.

Enjoy Jeena's Apricot and Honey Nut Cookie Recipe!

I hope you enjoyed Jeenas Apricot and Honey Nut Cookie Recipe.

What type of cookies do you enjoy eating ?

Feel free to check out my "gluten free cooking recipes" index page !



Thankyou for visiting Jeenas Kitchen food recipe photo cook book blog.

I update my blog on a daily basis and will have many more NEW gluten free recipes to post.

Do keep on re-visiting Jeenas Kitchen and do spread the word about my site by telling your family or friends about me as the more people who know about my food recipe photo cook book blog the more people can enjoy some delicious Gluten FREE recipes !!

Your welcome to add a link from your website to mine or to e-mail others about Jeenas Kitchen.

Bookmark my food recipe blog: http://www.Jeenaskitchen.blogspot.com

Feel free to make a comment about this recipe by simply clicking the comments link below, you do not need to be registered to place a comment...it is that easy !

See you again next time.

Jeena's Fresh Spiced Tea Recipe

Here is a recipe for those cold winter nights, it is a real tummy settler! The flavours in a my fresh spiced tea recipe are wonderful and warming with a tingle of heat from the cinnamon and ginger, just perfect!

It only takes a few minutes to prepare this lovely fresh spiced tea drink, so why not curl up with some of Jeena's tea and keep warm this winter.

Ingredients
1/2 tsp Cumin Seeds
1 tsp Fennel Seeds
1 Small Green Cardamon Pod
1 Inch Fresh Ginger (diced)
1 tsp Honey (optional)
Small Pinch Broken Cinnamon Sticks
Pinch Fennel Seeds

Getting Started on Jeena's Fresh Spiced Tea Drink Recipe...

Toast your cumin seeds, 1 tsp fennel seeds and cardamon pod in a small pan. Shuffle the seeds in the pan as they toast for a minute or so then take them straight off the heat. Peel the green skin off the cardamon pod and use the little black seeds only, place them into a blender with your fresh ginger and 1/2 cup hot water, grind them up.

Place the tea mix back into the small pan with cinnamon and pinch of fennel seeds, bring to the boil keep boiling for a few minutes.

Add some more water with honey then bring the heat back up again. Pour into a cup through a sieve.

Enjoy your Fresh Spiced Tea Drink Recipe!

Moong Bean Pancake Recipe

Tonight I cooked some Pesarattu 'Moong Bean Pancakes'. When I saw this recipe on Aparna's food blog My Diverse Kitchen it looked so delicious I knew I had to make some Pesarattu for my hubby!

We both loved these moong bean pancakes they tasted so wonderful so thank you Aparna for such a lovely recipe. All credit for this recipe goes to Aparna.

Cooking the Batter...

We enjoyed eating Aparna's delicious Pancakes a lot!

Thank you Aparna for this delicious recipe!

Check it out for yourself at My Diverse Kitchen.


Thankyou for visiting Jeenas Kitchen food recipe photo cook book blog.

I update my blog on a daily basis and will have many more NEW recipes to post.

Do keep on re-visiting Jeenas Kitchen and do spread the word about my site by telling your family or friends about me as the more people who know about my food recipe photo cook book blog the more people can enjoy some delicious FREE recipes !!

Your welcome to add a link from your website to mine or to e-mail others about Jeenas Kitchen.

Bookmark my food recipe blog: http://www.Jeenaskitchen.blogspot.com

Feel free to make a comment about this recipe by simply clicking the comments link below, you do not need to be registered to place a comment...it is that easy !

See you again next time.

Meringue Drops - Marengstoppar

These delicious meringue drops are the perfect accompaniment for home-made ice-cream. It’s good for using up the egg whites left over from the ice-cream making.

5 egg whites
1 tsp cream of tartar (may be left out)
1 2/3 cup sugar, white or confectioners'
1 tsp vanilla essence
a dash of salt

Whip the egg whites with the cream of tartar until they form stiff peaks. Add the sugar bit by bit, whipping well in-between. Whip until the dough is stiff and mix in vanilla or other flavouring (sherry or rum is also good). Oil and flour a baking sheet, or simply line one with baking paper. Put some of the dough into a pastry bag with a big tip, and squeeze out some even sized blobs onto the baking sheet/paper. The dough will not rise noticeably, so make them the size you want the cookies to be. Bake in a warm oven (150° C) until they are dry and have started to take on a slight golden colour (if you test one for doneness, it does not matter if they are sligthy chewy right at the center). Remove immediately from the baking sheet and allow to cool before storing in a cookie tin.

Variation: Make small drops, dip them in chocolate, and serve as sweets.