How to Cook with Ginger
Ginger is a popular plant that has many health properties. Some of its benefits are that it's an anti-inflammatory; an antidepressant; it helps combats rheumatism, migraines and colds; and it improves digestion. Also its spicy notes infuse it with a delicious taste that is pleasantly aromatic. If you want to take advantage of all the natural benefits it can bring you, here at OneHowTo we have provided some recipes to show you how to cook with ginger.
Contents
Ginger and honey biscuits
For a batch of 25 or 30 of these delicious biscuits, first preheat the oven to 180°C (375°F) and line two baking trays with grease-proof paper. Then, mix 225 grams (7.9 oz) of self-raising flour with 100 grams (3.5 oz) of sugar, two teaspoons of baking powder, two teaspoons of bicarbonate of soda, half a teaspoon of salt, a teaspoon of ground ginger and half a teaspoon of ground cinnamon.
Then add 100 grams (3.5 oz) of cubed butter to the powder mixture and knead the dough. Then combine with 100 grams (3.5 oz) of honey and mix well. To prepare the biscuits with this dough, shape into balls using your hands and roll them in sugar. Then lay them on the baking trays and bake for about 10 minutes, leaving them to cool on a wire rack when they are ready.
Ginger tea
To prepare ginger tea all you will need is half a litre of water, one medium or two small rhizomes of ginger and a tablespoon of honey. Not only does this aromatic tea aid digestion and nutrient absorption, it also reduces menstrual cramps when ingested.
Now for the preparation of the tea: first put the water on to boil whilst you cut the ginger root into thin slices. Then add the ginger to the boiling water and leave it to simmer for 20 minutes. When it's ready, strain the liquid and, if you prefer to sweeten it, add a tablespoon of honey.
Gingerbread cake
Preheat the oven to 180°C (375°F) and put 185 grams of self-raising flour and 185 grams (6.5 oz) of sifted yeast into a bowl, sprinkling 15 grams (0.5 oz) of ground ginger on top. Then add 145 grams (85.1 oz) of brown sugar, 160 grams (5.6 oz) butter, preferably melted, and three eggs to the powder mixture and beat until it forms a dough. Next, chop 25 grams (0.9 oz) of candied ginger and add to the dough, pouring the mixture into a cake tin pre-greased with butter and flour, and place in the oven for 35 to 40 minutes.
If you like, you could ice your gingerbread cake by mixing cream cheese, a teaspoon of ground ginger and a hint of vanilla. After combining the ingredients, smooth over to cover the cake and place a few pieces of candied ginger on top.
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