Gingersnaps

I’m passionate about ginger. Strong pungent crystallized ginger, fresh grated ginger, ginger tea. I carry sliced candied ginger on plane trips to prevent nausea. For colds and the flu, try a soothing tea made with fresh ginger, lemon and honey.

And ginger snaps…. I confess to eating them straight from the box. But here in Israel, I’ve never seen them sold commercially. Since I prefer home-made cookies anyway, I’m always playing with recipes in hopes of coming up with a winner. And here is my winning ginger snap recipe – quick, easy, parve and loaded with ground and crystallized ginger. If you prefer milder cookies, reduce the amount of dried ginger and omit the crystallized ginger altogether.

GINGER SNAP COOKIES (PARVE)

2 cups whole-wheat flour

2 teaspoons baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 tablespoon ground ginger

1 cup demerara or brown sugar

2/3 cup canola oil

1 large egg

¼ cup molasses or silan (date honey)

½ cup diced crystallized ginger

Preheat the oven to 350 Fahrenheit. (180 Centigrade) Line two cookie sheets with parchment paper.

Whisk together the flour, baking soda, salt, cinnamon and ground ginger. Set aside.

In a large bowl, mix the sugar, oil, egg and molasses (or silan) with a wooden spoon. Mix in the dry ingredients and add the diced ginger.

Roll the dough into balls, about the size of a small walnut and place on the baking sheet. Flatten slightly with your fingers.

Bake for 10 -14 minutes, until slightly browned but still soft. If you prefer a crisp cookie, bake for a little longer.

Cool on a baking sheet for a few minutes and then transfer to a wire rack to cool completely.

About 2 ½ dozen cookies