I haven’t posted in awhile, I missed a lot. I missed Halloween, Sandy, and the election! (Hope your guy won?) Anyway, I am taking a nod to my friend over at ACAVphoto, originally from New Jersey, and From now until November 30th, 1/3 of all proceeds from my shop will go to the American Red Cross to benefit those whose lives were turned upside down due to Hurricane Sandy. Living in South Carolina, I have seen tragedies like this here and everyone is always there to lend a helping hand. It isn’t a lot, but I know that in times like these, anything helps. Enjoy the shop, and please remember those in need.
(Normally served on holidays.)
2 cups of honey
2 cups sugar
1 tablespoon ground ginger
3 eggs beaten
1 tablespoon sugar
2 tablespoon vegetable oil
2 cups all-purpose flour
1 teaspoon finely ground almonds
1 teaspoon ground ginger
1/2 teaspoon salt (optional)
1. Combine the honey with the sugar as well as the tablespoon of ground ginger in medium saucepan and set aside.
2. Place eggs, sugar and oil in a large bowl and beat well.
3. Combine the remaining ingredients and work into egg mixture to form soft dough.
4. Flour your hands, break off pieces of dough and roll into 1/2 inch thick ropes. Cut ropes into 1/2 inch lengths.
5. Bring honey mixture to a boil and drop in pieces of dough, a few at a time. Cover and simmer for 30 minutes.
6. Stir gently with wooden spoon to bring cookies on bottom to surface. Cook until they are lightly browned and dry and crisp inside.
7. Remove with slotted spoon and place on waxed paper, not touching, until cool.
Makes about 30.
Speaking of time…click here.