tis the season
I buy vegetable shortening and eggs, and smile at the woman behind the counter.
"I'm baking cookies," I tell her, "but I can't bake, so we'll see how it goes."
She smiles. "I'm sure they'll turn out fine."
"No really" I reply, "I mean I can cook, but I've never been able to bake very well, I'm bad at chemistry."
Back at home I start mixing ingredients. I follow my grandmother's recipe and try and concentrate on measuring correctly, adding things in at the right time and not forgetting anything.
Five minutes later I'm back at the corner store.
"I forgot flour!" I yell to the woman behind the counter as I run to grab a bag.
She can't stop laughing as she swipes my debit card.
"Okay, I believe you now, you can't bake," she says, as I explain my various baking mishaps of the past.
You’ll be happy to know that the cookies did turn out, and if you’re a brave baker like myself, there’s no better recipe to get you in the holiday spirit than my grandmother’s ginger cookies.
Grandma Young's Ginger Cookies
5 1/2 cups flour
2 tsp ginger
1 tsp each of soda, salt, cloves and cinnamon
1 cup shortening
1 cup sugar
2 eggs lightly beaten
1 1/4 cups molasses
1. Combine dry ingredients in large bowl.
2. Using electric mixer cream shortening and sugar.
3. Add eggs and molasses.
4. Gradually stir in flour mixture.
5. Divide dough in four parts.
6. Wrap in wax paper and refrigerate until firm.
7. Roll out dough, cut into shapes, and bake at 325°C for 12-15 minutes.
*Don't forget flour.