Ginger spice sticks with lemon glaze
By Tali Simon | February 7, 2013
Last year, shortly before Purim, I spent an afternoon traipsing around Meah Shearim. I stopped in a little spice shop, loaded up on things like cumin and curry and dill and oregano, and noticed that they also sold crystallized ginger. I was intrigued, but I knew it wasn’t going to become a regular in my baking. So I asked the guy how long it would last.
“In the fridge? Until next Purim!”
Sold.
It turns out that we were both right. I was right that I’d use it only every now and then, and he was right that it would last. Because look at the calendar! It’s a few weeks before Purim one year later, I just used the stuff in this batch of fragrant ginger spice sticks, and it’s as good as ever.
If you like gingerbread and the warmth that its flavors bring, you’ll love these. The all-purpose flour is tempered with an equal amount of whole wheat; the granulated sugar is brown sugar’s sidekick. Cinnamon, nutmeg, and honey help weave the basic elements together, but the real star is the ginger, which shows up as the dried spice and as bits of crystallized gems.
The lemon glaze, while it may not be totally necessary, is an aromatic way to finish these off, what with the fresh lemon juice and bits of zest. Plus, they’re much prettier this way.
The other great thing is that they stay soft for a full six days (and maybe even one or two more, but I can’t say from experience) in an airtight container. What that means is that you can include these in your mishloach manot without having to do any baking at the last minute.
And if that’s not a selling point for elegant-tasting cookie sticks, I don’t know what is.
One year ago: Coconut cake
Ginger sticks: Glaze: Directions 1. Cream together the butter and sugars until smooth. Add the egg, honey, and vanilla and beat until combined. 2. Add ginger, cinnamon, nutmeg, flours, baking soda, and salt and beat just until combined. Fold in the crystallized ginger, then chill dough in the fridge (covered) for 30 minutes. 3. Preheat oven to 375 F/190 C. Line a baking sheet with parchment paper. 4. Divide dough in half and roll each piece into a long, narrow log about a foot long. Place them side by side on the sheet, leaving a few inches of space in between, and press down to flatten slightly. 5. Bake for 15-18 minutes, until golden brown. While they cool, mix the glaze ingredients together. Using a piping bag, a sandwich bag with the corner snipped off, or my new favorite trick, a whisk, drizzle the glaze diagonally across the baked ginger loaves. 6. Set aside until the loaves have cooled completely and glaze sets. Slice into sticks and store in an airtight container for up to six days.
Adapted from Dvora’s Cookie Creations
Yield: About 28 pieces
8 Comments
stephanie/the kosher foodies on February 7, 2013 at 3:38 pm.
i love ginger, and people don’t bake with it enough this time of year! who says it’s just for christmas time?
Yiska Ben Avraham on February 7, 2013 at 8:08 pm.
These look great! You pick awesome recipes to post! What do you suggest if we don’t have crystallized ginger?
Tali Simon on February 7, 2013 at 8:38 pm.
I suggest you borrow some from a neighbor.
I guess you could make them without it (or mix in some craisins or toasted nuts), but the crystallized ginger is really the centerpiece of this dessert.
Dvora @ Dvora's Cookie Creations on February 10, 2013 at 3:31 pm.
I finally hit the big time – I’ve been adapted! Glad you liked the recipe. I think I will try to include half whole wheat next time. Thanks!
Hindy on February 10, 2013 at 3:38 pm.
These look fantastic! I love ginger cookies! I also use the crystalized ginger. Love it.
jessica on February 10, 2013 at 7:45 pm.
YUM!
Yiska Ben Avraham on February 13, 2013 at 8:17 pm.
OK, excitement, I went to Yesh today instead of our local makolet and found crystallized ginger. Does this recipe call for the sugared or unsugared kind? I bought both just in case – I don’t get out to Yesh a lot
Tali Simon on February 13, 2013 at 8:27 pm.
So glad you found it! I used sugared.