As one season passes its baton on to another, the changeover is usually a bit of a mess weather wise.

It’s almost like the old season doesn’t want to let go.

The traits of the previous season holds on steadfast while the new season tries to move forward as only time can.

With all this weather indecision, one’s body can get a little worn down. It can only fight so long before a cold bears its resistence to the body's fighting attempts.

Preparation is needed, garlic consumed, lemon added to the diet.

I also thought these cookies won’t do harm with the strength of ginger in them.

They have a fluffiness to them from the creaming of the butter and yet aren't so strong that you feel you are gnawing on ginger root (unless you like that).

Ginger and Lemon Cookies
Makes 18

150g butter, softened
3/4 cup superfine/caster sugar
2 eggs
1 tablespoon powdered ginger
1 tablespoon fresh ginger, finely chopped
1 tablespoon lemon rind
2 tablespoons lemon juice
2 cups flour
2 teaspoons baking powder
1/2 cup cornstarch
1 1/2 cups confectioner’s/icing sugar
3 tablespoons lemon juice
1 tablespoon powdered ginger

Cream the butter and sugar for 3 minutes until fluffy.

Add in one egg at a time and beat for another minute, until well combined. Repeat with the second egg.

Add the lemon rind, juice, fresh and powdered ginger to the bowl and beat until well combined.

Sift the flour, baking powder and cornstarch, mix until well combined and smooth.

Refrigerate for half an hour.

Preheat the oven to 180°C/355F and line a baking tray with greaseproof paper.

In tablespoon amounts flatten the cookies slightly (they won’t spread out too much so flatten to the point of how thick you want them) and bake for 10 minutes or until slightly brown around the edges.

Remove and set aside to cool.

Meanwhile, place the confectioner’s sugar, lemon juice and powdered ginger in a bowl and stir to combine, add a little water if necessary.

Spread the icing on and allow to set.


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