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Soft ginger cookies

soft ginger cookies

Soft ginger cookies

Soft ginger cookies are just heaven in every bite. I mean, who doesn’t love ginger cookies am I right. I could eat them like any time of year, not necessarily just over Christmas. They go super well with peaches and that’s why I made peach nice cream and topped them up with ginger cookie crumble and it was super delish!

Soft ginger cookies are just heaven in every bite. I mean, who doesn’t love ginger cookies am I right. I could eat them like any time of year, not necessarily just over Christmas. They go super well with peaches and that’s why I made peach nice cream and topped them up with ginger cookie crumble and it was super delish.

I have been thinking lately about how much work it actually takes to be a full-time food blogger. The amount of “work” that goes into being socially active and testing recipes is a fulltime job. There are some pretty amazing people out there that can do it all, or do you think it all comes down to luck, or does hard work pay off at the end of the day?

soft ginger cookies

There are some days when I ask myself is it all worth the effort? Am I doing this for me or for more likes? There should be a motivation that goes beyond more likes or praise from others. Because if something doesn’t actually make you happy and you’re just doing it for the show, then why do it at all? I have come and gone beyond that point already and a decent break has led me to realize that someday you get it right and some days you don’t. Somedays you do it for you and other days you’ll need to do it for other reasons- just to keep going.

So when you get it right or when a recipe comes out right, then you have the motivation behind it all. The joys I guess behind every job is the reward you get, like when I receive an email from someone in Australia that made my vegan coconut Milktart and said it was yum. When we connect some way and make each others day better, that’s what’s it all about. Messages like that just warm my heart and make this stay at home mom pretty happy.

soft ginger cookies

I’m all for supporting others because we all need someone to cheer us on. I just love South African entrepreneurs because the talent is so raw and unique. Just before we headed home I won two gifts within a week of each other by Thereon-Theron designs and Nina Bosh. (Check out my Instagram for more) First of all, I was stunned because they are so beautiful and secondly I’ve never actually won anything like that before. So So lucky! So I’m supporting, because I feel ya, it’s hard to be seen and praised for the work you put out there every day!

Oh, and don’t you just love my tee from Mevrou and CO? It’s proudly South African. So all I can say is don’t do it for the gram, or the spam or the whatever- do it for you, your passion and your drive.

Enough of that more of these… SOFT GINGER COOKIES!!

Peach nice cream ginger cookies

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

Makes 12-14 servings

Soft ginger cookies

soft ginger cookies

Ingredients 

  • 1 cup coconut sugar or brown sugar
  • 1/2 cup soy or any other vegan butter
  • 1 flax egg (mix 1 tbsp fine flax seeds with 3 tbsp of water)
  • 1/4 cup honey or maple syrup
  • 2 cups spelt flour or any other flour you prefer
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • extra sugar for dusting

Peach nice cream

  • 2 1/2 cups frozen bananas
  • 1 fresh peach
  • 1/3 cup de-pitted cherries
  • 1/4 cup coconut milk or cream
  • 1 -2 tbsp honey or maple syrup
  • 1 tsp vanilla essence
  • Pinch of salt

Extra’s

  • Salted cashews
  • Vegan chocolate chunks or dark chocolate
  • Mint leaves
  • You can sub the peaches for apricots/cherries/Mango/pomegranate

Method

  1. Preheat oven to 175 degrees Celsius and line a baking sheet with parchment paper.
  2. In a bowl cream together the sugar and butter till fluffy and pale, add the flax egg and maple syrup and mix well.
  3. In another bowl combine the flour, baking soda, salt cinnamon, and ginger.
  4. Add the flour mixture little by little into the wet mixture, and then scoop about 1 tsp each into the palm of your hand before you start rolling them into the coconut sugar.
  5. Place on the baking tray, about 2cm apart, press flat with a fork if you want them to be flatter and then bake for 12 minutes till the cookies are brown.
  6. Remove to cool and place in an airtight container for up to 1 week.

Peach nice cream

  1. Leave the frozen sliced banana out to defrost for about 10 minutes, place in a blender or a food processor and then bitts up till semi-smooth before adding the sliced peach.
  2. Add the honey and the coconut milk and blits up for another few minutes, add the de-pitted cherries while you scoop the nice cream into cooled glasses, layer with soft ginger cookies.

PS: I like to keep a few chunks of peaches aside and I mix them in right before I dish in the peach nice creams.

Hope you’re having a pretty great week, I am enjoying summer so much, wish it would last forever!

Heres to hoping**

M*

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