Ginger Crinkles and gingerbread knitting!
Ginger and Christmas – a recipe for paradise! Merion shares a Ginger Crinkles recipe and some festive gingery patterns!
The smell of ginger and cinnamon is the scent of Christmas – and of winter! We love our gingerbread houses and our gingerbread men, sticky ginger cake and crisp ginger cookies. Hot mulled wine is shot through with a stab of ginger and I just can’t get enough of my favourite ginger spice at this time of year!
In our house, a treasured recipe for Ginger Crinkles is a must-make for Christmas. It was given to me by my mother-in-law Tup, New Zealand matriarch and genius baker. They’re magical to make, and sinfully delicious to eat, but it’s not just the taste of ginger that is so beguiling at this time of year – it’s the colour too.
From palest creamy yellow to the richer, deep tang of orange, ginger manages to reach across a spectrum of shades that touches us deeply.
These glorious warm tones can bring a pop of colour into any outfit – whether you wear warm gingery socks that peep out of a pair of Mary Janes, or a flash of a ginger shawl over a dark coat!
Of course gingerbread is a favourite with children too! This darling little Gingerbread Boy from Sara Elizabeth Kellner has none of the sugar but all of the fun, and is a fabulous little friend for a little one this Christmas!
If you find yourself with a longing to bake on a cold afternoon, I absolutely urge you to try these delicious cookies. They’re crispy, chewy and gingery – and if you have any left (you probably won’t!) sandwich two together with some vanilla ice cream for a magnificently indulgent treat!
This recipe is still magical for me, every time I make it. The way the bicarbonate of soda “cracks” the biscuits is so exciting! The recipe uses a standard American cup measure.
You will need:
2/3 cup oil
1 cup white granulated sugar
1/4 cup black treacle
2 cups flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 cup white granulated sugar (for rolling)
Preheat the oven to 180C degrees, and prepare a couple of baking trays – I prefer to use baking paper to avoid anything sticking. Take a plate and pour on the 1/4 cup of granulated sugar, ready for rolling your biscuits.
Mix together the oil, sugar, treacle and the egg, and then stir in the flour, spices and bicarbonate of soda. You will have a very sticky, firm dough.
Take a teaspoon of dough, drop it into the rolling sugar and make a ball – flatten slightly with your fingers, and place on to the baking tray. Space the biscuits a few cm apart, because they will spread as they cook! Don’t be too tempted to make them bigger until you see how your first batch appears as they come out of the oven, and then if you feel they are too small, you can increase the size of your balls of dough.
I always add a sprinkle more sugar on to each ball before they go into the oven. Pop into the oven for 10-15 minutes, until they have flattened and crackled all on their own! When you bring them out of the oven, they will be slightly soft, so transfer them carefully with a palette knife on to a wire cooling rack. They will crisp as they cool!
Last updated: December 14th, 2016.