Sesame Seed Cookies
Ingredients:
- 1/2 cup plus 2tbls. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 oz softened butter
- 1 cup packed light-brown sugar
- 1 large egg
- 1 tsp. lemon juice
- 1/2 tsp. vanilla essence
- 1 cup hulled sesame seeds, toasted
Pre-heat oven to 350 degrees. Line baking sheets with parchment, or Silpat liners. Set aside. Sift together flour, salt and baking power. Set aside. Use an electric mixer to cream butter and sugar on medium speed until light and fluffy. Add egg, vanilla and lemon juice. Beat until blended. Add flour mixture and beat until just incorporated. Fold in the toasted sesame seeds. Cover the dough and let rest in fridge for about an hour. Drop cookie batter – about 1 heaped teaspoon – onto prepared baking sheets. Allow 2 inches between cookies for spreading. Bake until golden, approx. 8-10 minutes. Remove from oven and cool on wire rack. ENJOY!
Gramma's Gemmerbier (Gingerbeer)
Ingredients:
- 17L lukewarm water (divided)
- 2.5kg sugar
- 3tbls crushed ginger root
- 1tbls dried yeast
- 1 cup of raisins (with seeds)
Dissolve the sugar in 3L of water. Sprinkle the dried yeast over the surface. Leave until frothy – about 10 minutes. Pour the yeast mixture and sugar water into a 20L enamel bucket. Add the ginger root and the rest of the water. Stir and cover securely. Add the raisins and leave the mixture to mature for at least 24 hours at room temperature, away from sunlight. The ginger beer is ready to drink when the raisins rise to the surface. Strain through a cheesecloth. Use a funnel to pour into sterilized bottles. Add a couple of raisins to each bottle. Seal the bottle, not too tight! store in the refrigerator or a cool place. When ready to serve, open slowly…carefully. ENJOY!