Good morning, welcome to July. I wanted to continue sharing our series on Food Holidays with everyone. Today is July 1st, 2021 and its National Gingersnap Day.
I wish my dad was here in Texas this morning to celebrate National Gingersnap Day with me because Gingersnaps were one of his favorite cookies which we used to have for breakfast.
July 1
National Gingersnap Day
Fancy a sweet and yet spicy snack? If you’re a fan of the humble Biscuit, you’re probably already aware of the legendary Gingersnap.
A tough, crunchy and (obviously) ginger-y treat, the Gingersnap has long been a popular Teatime treat across the world. And today, it’s all about taking a moment to appreciate just how great these little biccies are.
Depending on where you go, you might get a slightly different biccie from different regional variant recipes – but wherever you are, raise a cup of Tea to the Ginger Biscuit today and be sure to join in by tucking into one… or three Biscuits!!
History of Gingersnap Day
This tough little Biscuit is often known as a ‘Ginger Nut’ in Australia, New Zealand and in the United Kingdom, but the makeup of these Biscuits remains pretty much the same when you get down to it.
In the United Kingdom they’re very popular. Because of how tough the Biscuits are and how slow they are to disintegrate when wet, they’re often cited as being one of the best biccies to dunk in your cup of Tea by the Great British public – who, as avid Tea drinkers, should know!
In New Zealand, Ginger Biscuits are the most popular Biscuit around – again, because they can withstand being dunked into hot liquid much better than other Biscuits.
The term ‘Gingersnap’ is usually most used in the United States and though the recipe for them is very much the same as elsewhere, sometimes they are made with Maple Syrup too.
How to celebrate Gingersnap Day
A fan of biscuits? Then, make sure your midday snack includes at least one tasty Gingersnap! You can make your own Gingersnap Biscuits quite easily at home too if your feeling especially creative today, and want to channel your inner chef.
To make the cookie, you will need the basics – Butter, Brown Sugar, Maple Syrup, some plain White Flour and of course the titular Ginger Spice that makes it so distinctive.
You can use Ginger flavoring if you want to keep things nice and simple, but you can use ground fresh gGnger if you want to make the Ginger Cookies super yummy.
The resultant Cookies should be circular, of a medium thickness, and have a lovely cracked top that looks a bit like a dry riverbed!
Make sure you share your creations on Social Media using the hashtag #gingersnapday!
Facts about Ginger
- Ginger helps digest fatty foods and break down proteins.
- Ginger can also treat motion sickness.
- Not only that, but it even reduces inflammation caused by Arthritis.
- Ginger stimulates the circulation of blood and that’s how it helps reduce inflammation.
- Ginger is also a natural decongestant and antihistamine.
Gingersnap Cookies
Ingredients
30 Original recipe
- 2 cups sifted all-purpose Flour
- 1 tablespoon ground Ginger
- 2 teaspoons Baking Soda
- 1 teaspoon ground Cinnamon
- ½ teaspoon Salt
- ¾ cup Shortening
- 1 cup White Sugar
- 1 Egg
- ¼ cup dark Molasses
- ⅓ cup Cinnamon Sugar
Directions
- Step 1 Preheat oven to 350 degrees F (175 degrees C).
- Step 2 Sift the Flour, Ginger, Baking Soda, Cinnamon, and Salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Step 3 Place the Shortening into a mixing bowl and beat until creamy. Gradually beat in the White Sugar. Beat in the Egg, and Dark Molasses. Sift 1/3 of the Flour mixture into the Shortening mixture; stir to thoroughly blend. Sift in the remaining Flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in Cinnamon Sugar, and place 2 inches apart on an ungreased baking sheet.
- Step 4 Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool Cookies on a wire rack. Store in an air tight container.
Thank you,
Glenda, Charlie and David Cates
