I think i have a ghost living in my house. I wrote this post and at the end made sure my blog knows to publish it a week earlier from today. And strangely enough “somebody” switched the day to god-know-when. I happened to notice it because I was still waiting to get an email from WP when a post is being published. But I didn’t get any. Or…and most of you might agree and I don’t, that maybe…just maybe…I need glasses.
If you love candied ginger you are going to love these crumble cookies. Now I know what you’re thinking…sort of. Ginger is spicy. Hot yes but not paprika hot. It has a sharp taste and a big aroma. But when it’s baked with another element, say sweet cookie dough, it only compliments and enhances the flavors. It does not take over. Fear not. Think of it as a zest to your cookies.
How did I get to ginger candied cookie crumbles? totally by accident. I wanted to use my basic Moroccan cookie dough but with the addition of a fruit. Humming my way to “shop” in my pantry (and I do need to go shopping), I found a beautiful crystallized ginger jar I bought a few days earlier, only because I liked the jar and the crystallized look of what was in it. And I’m thinking hey, why not?
Next, while I tried to form perfectly round cookies I looked around and spotted those mini muffin pans that happened to lay on the counter. Are you thinking what I’m thinking now?
The baking crumbles filled my whole house with aroma of ginger, sugar and cinnamon. We couldn’t wait for them to taste them. The cookies are soft and crumbly, they look good too and melt in your mouth, with a bit of stickiness. A cup of your favorite Joe is surrounded by tiny crumbles that you bother to pick with your fingers and nibble. Can you imagine spending a better afternoon than playing with your food? and eat it too? I think not.
2 c. sifted all purpose flour
3/4 cup superfine sugar
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon powder
3/4 c. vegetable oil
kosher salt, pinch
tap water, as needed
1/2 c. chopped candied ginger
Now let’s preheat oven to 350°. Set a side a mini muffin pan.
In a large bowl combine the flour, baking powder, cinnamon, salt and sugar. Mix. Create a well in the center and pour the oil, vanilla extract and chopped candied ginger. Gently combine ingredients and only if you need add tap water little at a time, until you get a soft dough. Don’t over work the dough. Form a big ball, cover with a kitchen towel and let it rest on the counter for 20 minutes.
Let’s take the dough and separate it with our fingers into small pieces. No measurements or science is needed, simply small pieces of dough – that’s the crumbs. Fill each muffin cup with some of the cookie dough about 3/4 full. Gently press each filled cup with your fingers making sure the crumbs are “staying together”. Bake for about 30 minutes, or until the top gets golden brown.
Now if you really want to get spoiled and feel like a kid again, have it with a cup of cold milk.