While the Northern hemisphere moves into Winter, we down here move into summer. Autumn is a much kinder season then harsh spring, one minute you’ve convinced yourself the tights are a thing to be put at the back of the wardrobe and the next you wish you’d packed them as the cool wind sweeps around a corner sending you into a shiver.
Yes spring may be pretty but it has an attitude problem that makes me wish it would just get the tantrum over with to move into steady summer. Season’s pass the baton on to another, the changeover is usually a bit of a mess weather wise. It’s almost like the old season doesn’t want to let go. The traits holds on steadfast while the new season tries to move forward as only time can.
With all this weather indecision, one’s body can get a little worn down. It can only fight so long before a cold bears its resistance to the body’s fighting attempts. Preparation is needed, garlic consumed, lemon added to the diet.
I also thought these cookies won’t do harm with the strength of ginger in them. They have a fluffiness to them from the creaming of the butter and yet aren’t so strong that you feel you are gnawing on ginger root (unless you like that). The icing adds a perfect topping of flavor that layers the ginger further into the root of the cookies and you may find it difficult to consume only one at a time.
Ginger and Lemon Cookies
150g butter, softened
3/4 cup superfine/caster sugar
2 small eggs
1 tablespoon powdered ginger
1 tablespoon fresh ginger, finely chopped
1 tablespoon lemon rind
2 tablespoons lemon juice
1 1/2 cups flour
2 teaspoons baking soda
1 1/2 cups confectioner’s/icing sugar
3 tablespoons lemon juice
1 tablespoon milk
2 tablespoon powdered ginger
Cream the butter and sugar for 3 minutes until fluffy.
Add in one egg at a time and beat for another minute, until well combined. Repeat with the second egg.
Add the lemon rind, juice, fresh and powdered ginger to the bowl and beat until well combined.
Sift the flour and baking soda into the mixture, fold until well combined and smooth.
Refrigerate for half an hour.
Preheat the oven to 180°C/355F and line a baking tray with greaseproof paper.
In tablespoon amounts flatten the cookies slightly (they won’t spread out too much so flatten to the point of how thick you want them) and bake for 10 minutes or until slightly brown around the edges.
Remove and set aside to cool.
Meanwhile, place the confectioner’s sugar, lemon juice and powdered ginger in a bowl and stir to combine, add a little water if necessary.
Spread the icing on and allow to set.