Sufra Dayma: Ginger Jumbo Cookies By Moushira Abdel-Malek Makes about 35 Ingredients: 2 1/4 cups plain flour 2 tsp bicarbonate of soda 1/4 tsp salt 1/3 cup sugar 1/3 cup molasses 1/3 cup golden syrup 1/2 cup milk 1 egg + vanilla 1 1/2 tsp apple or cider vinegar Walnut pieces 1 tsp ground ginger 1 tsp ground cinnamon 125 gms softened butter Method: Mix all dry ingredients and sieve them in a bowl. Beat butter and sugar in a separate bowl with an electric mixer until light and fluffy. Beat in the egg and vanilla, the molasses and the golden syrup. Add dry ingredients alternately with milk combined with the vinegar, stirring by spatula each time. Drop tablespoonfuls of mixture onto greased baking trays, allowing room for spreading. Top each with a walnut piece. Bake at preheated 200 degrees for 10 minutes or until centres spring back when lightly pressed. Cool on trays for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight tin or glass jar. N.B.: Do not omit vinegar. It is important to enhance flavours of this recipe. Trust me!
