Here’s a healthier, less-fatty version of a traditional favourite cookie. Bake simple round cookies, or use fancy cutters and encourage children to stamp out gingerbread figures and shapes. Whatever the shape, these spicy, crunchy ginger nut cookies taste terrific.
Preheat the oven to 375ºF. Grease a cookie sheet; set aside. Sift the all-purpose and wholewheat flours, baking soda, ginger, and cinnamon into a large bowl, tipping in any bran left in the sieve.
Melt the butter with the corn syrup in a small saucepan over low heat, stirring occasionally. Pour the melted mixture onto the dry ingredients and stir to bind them together into a firm dough.
Break off a walnut-sized lump of dough and roll it into a ball on the palm of your hand. Press it flat into a thick cookie, about 2 inches in diameter, and place on the cookie sheet. Repeat with the remaining dough. (Or roll out the dough and stamp out decorative shapes.)
Bake the cookies until they are slightly risen and brown, 8 to 10 minutes. Leave to cool on the cookie sheet until they are firm enough to lift without breaking, 2 to 3 minutes. Transfer the cookies to a wire rack to cool completely. The ginger nut cookies will keep in an airtight container up to 5 days.
Some More Ideas: Instead of shaping the cookies by hand, roll out the dough on a lightly floured board until 1/4 inch thick, and use shaped cutters to stamp out cookies. Bake 5 to 7 minutes. For Oat and Orange-Ginger Cookies, replace half the wholewheat flour with 1/2 cup oatmeal. Add the grated zest of 1 orange with the melted mixture, and use 1 to 2 tablespoons orange juice to bind the mixture into a dough. Roll into balls, shape, and bake as in the main recipe. For Fruity Ginger Cookies, peel, core, and coarsely grate 1 dessert apple, and add to the flour mixture with golden raisins and the grated zest of 1 lemon. Shape and bake as in the main recipe.
Plus Points: Making your own cookies means you can include some wholewheat flour and control the amount of fat and sugar you use. Commercial cookies are often very sugary and might also be high in hydrogenated fats. Ginger is a traditional remedy for nausea and can sometimes ease morning sickness in pregnancy. It is also known as an aid to digestion and circulatory problems.
Per serving: calories 90, protein 2 g, fat 4 g (of which saturated fat 2 g), carbohydrate 14 g (of which sugars 4 g), fibre 1.5 g