Sweet with a Hint of Spice

Sweet with a Little Spice

from Susan Lodge

These cookies are delicious and easy to whip up for that someone special in your life.

Ginger and Coconut Cookies

Photo courtesy of Kira auf der Heide unsplash

200 g (8oz.) plain flour
1 tsp. bicarbonate of soda, baking soda
1-2 tsp. ground ginger
100 g (4oz.) desiccated coconut
100 g (4 oz.) butter, softened
100 g (4oz.) castor sugar (fine sugar)
1 egg
4 pieces (3-4oz.) preserved stem ginger, chopped
1 tbsp. icing (confectioners) sugar
Food colouring to tint icing
100g (4oz) of good quality chocolate. (optional)

Preheat oven to 180° C / 350°F.

Sift flour, bicarbonate of soda, and ground ginger together. Stir in coconut.

In another bowl combine butter and sugar. Gradually add egg until all combined to form a soft creamy mixture. (Takes only a couple of minutes with an electric mixer.)

Stir in the chopped ginger.

Fold in half the flour/coconut mix with a tablespoon. Add the rest, and using your hands form the mixture into a soft ball of dough. If the mixture is too sticky, then add a little more flour. If too firm add a little liquid from the preserved ginger jar.

Wrap the dough in cling film and let it rest for a few minutes in the fridge.

Remove cling film and lightly roll out the dough on a floured surface until ¼ inch thick. Use a biscuit cutter to make your cookie shapes. I use a heart shaped cutter for Valentine’s day. Keep the rolling pin and cutter well-floured to prevent sticking.

Lightly grease 2 baking trays with a little butter. Arrange cookies on trays leaving a couple of inches between each one, as they may spread a little. Cook for about 10 – 14 minutes. The cookies should be a light golden colour and the base firm.

When the cookies have cooled dredge with the sifted, icing (confectioner’s) sugar.

Enjoy the cookies as they are, or decorate them further with chocolate.

Break chocolate into a small bowl and melt in the microwave. Use a teaspoon to drizzle over the cookies.

Now that your cookies are ready, brew yourself a cup of tea, relax, and enjoy a peek at my latest Historical Romance while you munch away.

Esmie Elstone is thrown into panic when she hears of Captain Rockford’s return. But she is determined that the days of him interfering with her life are over. Destroying her chances of a happy future on his last visit, had resulted in her being foisted on her Aunt for a third pointless season in London.

To alleviate the boredom of society life, Esmie helps run a discreet betting enterprise under the guise of a sewing club. But there are some things you just shouldn’t wager on, and Esmie’s integrity is soon put to a dangerous test.

Richard Rockford had known Esmie almost all her life. As neighbours, Admiral Elstone had depended on Richard to keep an eye on his daughter when he was away at sea. The responsibility he had always taken on willingly. But her cruel and thoughtless actions, from the day he had left four years ago, had shaken him. Now he was back and wanting answers.

But when Esmie tumbles into a treacherous conspiracy, can he really turn his back on her?

Susan Lodge’s first publishing success was a story purchased by a major UK magazine followed by a drawer full of rejections. Finally a breakthrough gave her the confidence to seek and secure a publisher for her historical romance novels Only a Hero Will Do and Rebellious Cargo.

After working in several cities including London and Bristol, she and her husband moved down to the Hampshire coast to raise their family.

Learn more about Susan and her books on her website and blog. Stay connected on  Facebook, Twitter and her Amazon Author Page.


4 thoughts on “Sweet with a Hint of Spice

  1. What a great twist! Ginger seems to be the flavor of choice for the last few years, but adding coconut brings in a sweetness, texture and twist that brings it to a whole new level! These sound wonderful.I’d make both, chocolate and plain.
    Continued luck to you, Susan.


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