My husband started doing the shopping when he realized that when I was with him we ended up with a huge bill. He usually goes to our neighbourhood supermarket where we can get all we need but in order to get some unusual ingredients we have to go to one of the big chain supermarkets where I can get nearly most of the things I want. I convince him once in a while to go together to one of these supermarkets.
A few days ago I needed a few ingredients which I cannot find at our nearby supermarket and instead of buying a few things, I ended up with a full cart.
One of the things I bough was fresh ginger. It was the first time I bought some and I knew nothing about how to use it .
The first thing that came into my mind were some ginger biscuits we used to eat in England which I loved them although they had that pungent taste.
I decided to google search for some ginger cookies and as I was in a hurry to start cooking and baking, I found one I liked but I had to make my twist to it as I did not have bittersweet chocolate chips (but I did have a bittersweet chocholate, which I cut into small pieces).
Haroupomelo is a Cypriot product (charoupia/teratsia = carobs + meli = honey) and the honey is taken out of carobs and made into a syrup. I brought this last year from Cyprus but had forgotten all about it. The recipe did not clarify whether to use fresh or powdered ginger.
Although I did not have most of the ingredients, that did not discourage me from making them.
The cookies were delicious and I loved them. The ginger and the dark chocolate went together beautifully and the slight bitterness contrasts really well with the smooth butteriness of the biscuit itself. The cookies were a little stingy on the ginger and next time I would add more. However, I cannot say the same about my children. It was the first time I’ve ever made something sweet which they did not like. Maybe because they never ate ginger before they did not touch them. The recipe said to bake the cookies only for five minutes. Although when they came out of the oven, they were very soft, they became harder when they cooled down but after a while they were soft again, so I would bake them more, as I prefer crunchy cookies.
Since then I have used it in two savory dishes which both tasted great and I still have some left, so I will be definitely using it soon. My son liked both savory dishes whereas my daughter did not eat any of them.
You will find the recipe in my book: Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!Share Post