Good Ole Brit Recipes - Ginger Nuts (Chewy Ginger Cookies)

So much about being English to me is having a cheeky sense of humour, potty humour, toilet humour, call it what you will. Double Entendres, Sassiness, Sarcasm, or just plain cheeky banter. To me my childish sense of fun is what helps me to crack a smile through trying days when my heart aches for the state of the world and what I really want to do is to just bury my head under the covers and stay away from any type of News.

With tongue firmly in teary cheek behold, my Ginger Nuts (stifling a teary eyed giggle), a simple soft chewy Ginger cookie that will remind you of home.

They won't stop hatred and bigotry in the world, they won't build homes for those that have lost everything, but they do promise a nostalgic childhood flavour that is mighty fine dipped in a hot mug of Tea.

So grab a cosy blanket, a big box of tissues and stuff your face, tomorrow is another day filled with opportunity to do good in the world, to love our neighbours, to offer help to those in need and to try to be better people, don't waste it.

Ok, stepping off soapbox and bid for Nobel Peace Prize acceptance speech aside, get in the kitchen and rustle up some of these beauties.

Ginger Nut Cookies - Chewier version of the Brit classic Biscuit

Ingredients

Recipe adapted from: Love Pomegranate house

Makes: 25-30 Inch size cookies

2 1/4 Cups Flour
3/4 Cup Butter
1 Cup Sugar
1 Egg
1 Tbsp Water
1/4 Cup Molasses
2 Tsp Ground Ginger
1 Tsp Baking Soda
1 Tsp Cinnamon
1 Tsp All Spice
1/4 Tsp Salt

1. In a Large bowl combine Butter and Sugar, then add Water and Egg, finally stir in Molasses.

2. Gradually stir in all of the dry ingredients until completely mixed into a stiff cookie dough.

3. Pop dough in covered bowl in fridge for minimum of 1hr or overnight.

4. Scoop into 1 inch dollops (for want of a better word, hmmm not a food blogger clearly) on a cookie sheet and Bake at 350F for 8 - 10 mins or until top starts to go brown and crack.

8-10 Mins will give you a soft cookie, leave them in longer for a true hard Ginger Nut Biscuit.

This recipe freezes like a dream, so if you make a batch and don't intend on eating them all at once pop them in the Freezer.

I make up the cookie scoops pop them in the freezer on a plate for an hour or so (spacing them out so they won't stick together) until hard then Ziploc bag them and pop in the freezer to enjoy at your leisure.