Living in a tropical country means that we get to enjoy sunshine all year round! Or so do most people who don't live in the tropicals think. We do have winters, but ours aren't marked with snowstorms and blizzards but rather very cold humid weather that can go to as low as 8 degrees. For people who constantly enjoy warm weather (25-30 degrees Celcius) all year round, anything below 18 degrees is freezing cold! We don't like cold weather! AT ALL! Thank God we only get to experience 'our winter' for 3 months between June and August. This translates to three months of wearing boots and scarfs; and consumption of soups or spicy foods to keep us warm. Ginger is one spice that I use often during this season.
My first interaction with ginger as a child was seeing it used in Pilau when we expected visitors. I also saw ginger as 'the thing' that my neighbour's 1-year-old grandson chewed on. I was baffled by the idea of a child constantly chewing on a bitter herb without finding it appalling! Over time, I have come to understand the benefits of ginger and most importantly, how Mama Mathew allowed her grandson to chew on a ginger root to soothe the gums of the teething toddler.
Some of the benefits that I have come to enjoy while using ginger in my food and drinks is that I get to experience fewer digestion issues and less inflammation when I get sore throats or flues. I've also learnt that it eases nausea and that it generally boosts your immunity! Talk of a power-packed spice! My all-time favourite use of ginger is making spicy ginger cookies... packed with the sweetness of a pastry and the health benefits of an ancient medicinal herb.
This ginger recipe has a mixture of other spices which give a punch to the overall ginger flavour, warming your body while easing your sugar craving.
I'd recommend that the dough be made a day before and refridgerated. This gives the cookies a better structure and flavour. The appealing cracked lines common in a ginger cookie are more defined when the dough is refrigerated for a couple of hours. It also makes handling the dough an easy task. Placing the dough in the fridge for 30 minutes will also yield you nice ginger cookies though I'd highly recommend the dough rests in the fridge for a night.
The brown sugar sold locally already has molasses and you don't need to buy molasses. The brown sugar called for in the recipe adds moisture and colour to the cookies and you can find it in any supermarket that sells icing sugar or caster sugar.
Please note that the brown sugar in question isn't our normal 'Mumias' sugar with brown crystals or marked brown sugar but the one sold by either Clovers or KSL.
Here's what you need:
Here's how you do it: