By Julie
One thing I love about being on vacation is scouring a foreign
market or supermarket for interesting foods. This time, we spent our vacations
only two hours away from home, yet in another country, France, so most of the
available foods were somehow familiar. I found more variety, which is either
due to French people being less conservative about cooking than Spanish or
simply, more holidaying foreigners. Eventually, I picked up some candied ginger
and took an oath in front of my husband to use it for some cookies. And this is
the result - divine and chewy crunchiness!
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| © Diana Chaccour |
Ingredients
Yield: makes about 30 cookies
125 g unsalted butter
160 g brown sugar
1 small egg
160 g all-purpose flour
40 g oatmeal
45 g dry coconut, grated
1 teaspoon of cinnamon
1 teaspoon of cardamom
1 teaspoon of ground ginger
45 g candied ginger, cut into chunks
1 lemon, peel only
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| © Diana Chaccour |
Preparation method
Preheat the oven to 160 C or 320 F. Throw all the ingredients together in a
mixing bowl and mix using a wooden spoon.
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| © Diana Chaccour |
Shape the dough into small balls of
about 3 cm and place them on a baking tray, leaving ample space as they flatten
out during the baking process. 15-20 minutes should suffice and when the rims
of the cookies turn brown, they are done.
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| © Diana Chaccour |
When hot, they should still feel
soft. Only when cooled down will they reveal their
crunchy-on-the-outside-chewy-on-the-inside nature. In my kitchen, they lasted
no more than two days - and my husband is on a diet. Don’t blame me!
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| © Diana Chaccour |
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