There’s something about the playful, peppery notes of this classic biscuit that I find absolutely irresistible. Perhaps it tastes like Christmas, but that has never stopped me from scaring up a batch at any other time of the year. And every time the smell of ginger biscuits fumes my flat in Nice, it’s like Ouma is right there with me. These sweet delights were always so exotic to me, but somehow Ouma made them feel like an old familiar favourite by incorporating almond flakes, which added a sweetly satisfying crunch.
TIME: 11⁄2 hours | MAKES: about 44
125 g (135 ml) butter
125 ml syrup
375 g (670 ml) cake flour
20 ml ground ginger
5 ml bicarbonate of soda
2 ml salt
200 g (250 ml) sugar
40 ml milk
Heat the oven to 180 °C. Line baking trays with baking paper.
Melt the butter and syrup in a saucepan over low heat and allow to cool.
Add the egg to the butter mixture and mix well.
Sieve the flour, ground ginger, bicarbonate of soda and salt in a mixing bowl. Add the sugar and mix well.
Add the butter mixture and milk. Mix to form a dough.
Wrap in baking paper and allow to rest in the fridge for 30 minutes.
Roll out the dough on a floured surface to about 2 mm thickness. Use a 7 cm cookie cutter to cut out the biscuits. Place on the lined baking trays.
Place the tray onto another empty tray so that the biscuits do not burn at the base. Bake for 17 minutes.
Take the cookies out of the oven and place them on a cooling rack. Allow to cool completely.