Category Archives: Cookies

Ultimate Gingerbread


These intense little bars are great on their own or crumbled over a little bowl of gelato or ice cream.


Ultimate Gingerbread

(from Jamie Oliver Cook with Me)

Makes 9-12 pieces

1 x shortbread recipe or a 15 ounce package of store-bought shortbread

6 ounces of raw sugar

3 level t of ground ginger

1/3 cup mixes peel (dried and candied orange, lemon, pineapple), chopped

1/3 cup crystallized ginger, chopped

7 T flour

A pinch of baking powder

2 T golden syrup (white karo)

2 T treacle (black molasses)

5 T butter


If you are using your own shortbread, make it first.  Recipe follows. Preheat the oven to 325 degrees F.  Baking pan required is about 9 x 14 inches.  Place shortbread in food processor with the sugar and 2 T of the ground ginger.  Pulse until you have crumbs.  Remove about 2/3-1 cup of the crumbs and set aside.  To the remaining crumbs add the chopped peel, the crystallized ginger, the additional 1 T of ground ginger, the flour and the baking powder. And pulse until well mixed.  Place in a large bowl for further mixing.


In the meantime melt the syrup, butter, molasses in a saucepan.  When everything is melted ,mix it together with the crumb fruit mixture and mix until well combined.  Press the mixture into the bottom of the pan –making even with a spatula.  Place in the oven for about 10 minutes.

When done, take the tray out and sprinkle the hot gingerbread with the remaining crumbs, pressing them down with spatula or spoon.  Cut into squares while warm and leave to cool in the pan.

Serve on its own or use to sprinkle over ice cream.

This recipe dates back to England’s Lake District of 150 years ago.  It also makes a great base for cheesecake!


1 cup + 2 T butter (for pan preparation)

½ cup + 1 T superfine sugar, plus extra for sprinkling

2 scant cups all-purpose flour (for dusting)

2/3 cup semolina flour a 1 scant cup cornstarch

Preheat oven to 300 degrees F.  Grease bottom and sides of 9 x 9 inch baking pan

Cream butter and sugar until light and fluffy.  Add the flour and semolina or cornstarch.  Mix lightly until you have a smooth dough.

Press the dough into the prepared pan and prick all over with a fork.  Bake for about 45-50 minutes until golden.  Dust with additional sugar while still warm.  Cut while warm and let cool in the pan.




Cookie Box Time

I am thinking it would be great fun to gather for a special class devoted to making cookies for the holidays!  I would like to make it an all day affair on a Saturday and set aside 2-3 hours in the afternoon to kids, who accompanied by an adult – could come help make and decorate sugar and ginger cookies!   Cookie Boxes are wonderful and there are more than enough varieties to choose from – in fact half the fun is deciding which cookies to put in the box.  I usually bake at least 6-8 kinds and toss in some rum balls or chocolate covered brandy cherries to boot!  Pretty boxes, pretty cookies, wrap them up as a taste treat. In addition I would like to offer a Sunday class devoted to Biscotti.    Hmmmm… much holiday fun and baking ahead.


photo via