But any grandma, new or not, should have cookies. And with V, there is never a question as to what kind! Unless it’s December and the shortbread-fest is in full swing, ginger tops the list. I figured it would be the perfect “pick me up”, and at the same time use up a bunch of goodies I had waiting in the wings, especially the new crystallized “ginger chips” I bought on a whim while shopping. All I needed was a recipe “base”, which is where the “second” grandma factored in.
I had received a cookbook from my grandparents several years ago when they returned from an East Coast vacation, which quickly became one of my favourites. It’s the source of my killer buttermilk biscuits, which always turn out, and a good handful of the chicken dishes are classics (in a good way!). No fewer than 4 ginger cookie recipes are in there, along with a host of others that I’m still dying to try. Considering that the church ladies who penned these weren’t necessarily on the health and wellness bandwagon, it’s rare that I ever get to take it out anymore, but when I do it’s always for something scrumptious! I picked one, pretty much at random, that used what I had hanging around, and started modifying. Tofu replaced the eggs (familiar, no?) a blend of flours and sweeteners came in for the straight all-purpose and treacle, and to add a different dimension of ginger to the ground called for as a standard I threw in some fresh as well. The ginger chips and rich butterscotch candy drops rounded out the dough, adding a touch of sweetness to play along the spicy base. When I showed up with the bag of chewy cookies, it was like Christmas all over again, and not just because of the ginger!
Triple Ginger Butterscotch Jumbos
Adapted from "Recipes for Young and Old" by St. Peter's Catholic Women's League in Port Hood, N.S.
Makes 20 GIANT cookies
4 oz (½ cup) salted butter, softened
1/3 cup brown sugar
½ cup fancy molasses
¼ cup dark corn syrup
¼ cup honey
2 tbsp fresh-grated ginger
200g low-fat silken tofu, pureed
1 ½ cups flour
1 cup spelt flour
1 cup Kamut flour
1 tsp baking soda
1 tsp ground ginger
¼ tsp ground cinnamon
½ cup diced crystallized ginger
¼ cup butterscotch chips
- Preheat oven to 350F, line cookie sheets with parchment or silicone.
- Cream together butter and brown sugar, then beat in molasses, corn syrup, honey, fresh ginger and tofu.
- In another bowl, whisk together flours, baking soda, ground ginger and cinnamon.
- Stir flour mixture into the creamed mixture until thoroughly combined.
- Fold in crystallized ginger and butterscotch chips.
- Bake for 16 minutes. Cool completely on sheets.
Total Fat: 5.9 g
Cholesterol: 12.2 mg
Sodium: 55.7 mg
Total Carbs: 40.5 g
Dietary Fiber: 1.8 g
Protein: 3.6 g