I love these Tolcarne Ginger cookies and despite the title this is a rustic cookie... big on flavor and crunchy but chewy due to the Lyle's golden syrup and stem ginger content. Wonderful with a cup of Queen's Red Roses tea.

2 1/2 Cups All Purpose Flour
1 Tablespoon + 3/4 tsp Baking Powder
1 tsp. table salt
1 Cup sugar (I use baker's sugar - extra fine)
1 Tablespoon ground ginger (I use organic)
1 Tsp baking soda 1/2 Cup unsalted butter (I use organic)
1/4 Cup Lyle's golden syrup
1 egg, beaten
2 pieces stem ginger, drained of syrup, minced

Steps:
1. Preheat oven to 325 degrees and line a baking sheet with silpat or parchment paper;
2. Combine all dry ingredients into a mixing bowl, set aside.
3. Gently melt butter with golden syrup - cool slightly. Pour onto the dry ingredients and immediately add the egg and minced stem ginger and mix well with a wooden spoon or a Swedish dough whisk to make a dough.
4. Using your hands, roll into walnut sized pieces of round dough. Place well apart on cookie sheet and then flatten each ball slightly with 3 fingers and then flatten again with those fingers at 90 degrees. Don't squish them too much - about 1/4 inch is about right as they will spread as they cook. 5. Baking for 15-20 minutes or until crisp and golden.
Let cook on wire rack. Store in airtight tin or freeze.

Makes just over 2 dozen nice sized cookies. These are a wonderful cookie and one of my favorites.

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A delicious pork chop recipe with a glaze of honey and balsamic vinegar.

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Featured Content

For more recipe ideas go to: thatscookedby.com/ https://farm7.staticflickr.com/6147/6009015347_3bc9bdc36f.jpg

Served with a side of salad greens and grilled baby russet potatoes. Season the chops generously with salt and pepper. Grill the chops about 5-7 minutes on each side (depending on the thickness of the chops). When done, keep chops on a platter covered with aluminium foil and let it rest. Meanwhile, heat about a tablespoon of oil over medium heat, add shallots (about 2 tablespoons finely chopped) stirring constantly until browned. Add pomegranate juice (1/2 cup), red wine vinegar (1/4 cup), chicken broth (1/4 cup), fresh thyme (about 1 tablespoon) and honey (1 tablespoon) and cook, stirring until the liquid is reduced by half, approx. 3-5 minutes. Reduce heat and stir in 1 tablespoon butter until it melts. Transfer chops to plate, spoon sauce over chops and salad. Enjoy! https://farm2.staticflickr.com/1440/1325822953_a8218d0f8b_b.jpg

Chinese Baked Pork Chop Rice 焗豬扒飯 https://farm8.staticflickr.com/7214/7341958840_16ba753cca_b.jpg

These were delicious! The original recipe was for Plum-Balsamic Glaze, but I like the flavors of berries and balsamic vinegar together better. So, I followed the magazine recipe, but used seedless blackberry preserves instead of plum. I also minced my own garlic rather than used the bottled kind (fresh tastes nicer). The sauce for the chops includes port wine, shallots and balsamic vinegar, which makes for a great balance of sweet and tangy I served the pork chops alongside steamed green beans and roasted garlic couscous. Get the RECIPE https://farm1.staticflickr.com/175/414106100_9f80e6dcdc_b.jpg

Ingredients
1. 2 tablespoons vegetable oil
2. 1/4 cup honey
3. 1/4 cup Asian fish sauce
4. 4 garlic cloves, minced
5. 2 medium shallots, minced (an onion will also do)
6. 2 teaspoons freshly ground pepper
7. 1 tbsp of grated ginger
8. Salt
9. 8 thin, center-cut pork loin chops on the bone (about 6 ounces each) or
4 regular size chops as seen here

Directions
1. In a large bowl, combine the vegetable oil with the honey, fish sauce, ginger, garlic, shallots and pepper. Add the pork chops, turn to coat thoroughly with the marinade and refrigerate overnight.
2. Light a grill. Lightly season the pork chops with salt. Brush the grill with oil and cook the pork chops over very high heat until nicely charred and just cooked through. Scatter peanuts on top and serve right away with Jasmine Rice with Carrot Relish.

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Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1 egg 15 miniature chocolate-covered peanut butter cup candies, coarsely chopped Filling 36 caramels (from 14-oz bag), unwrapped 1 can (14 oz) sweetened condensed milk (not evaporated) 1/4 cup creamy peanut butter 1/2 cup peanuts Topping 1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting 1/2 cup peanuts, chopped 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown. 2. Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours. 3. Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): Add 2 tablespoons Gold Medal® all-purpose flour to dry cookie mix. Decrease butter to 1/3 cup. Find more recipes at www.bettycrocker.com. https://farm4.staticflickr.com/3371/3307398216_706905689e_b.jpg

Just had two of my recipes published today, and an article, in Edible Boston and The Boston Globe! I am not bragging, just happy! ;-) Story here on my blog La Tartine Gourmande https://farm2.staticflickr.com/1012/1051648343_08270e914f.jpg

recipe - aapplemint.blogspot.com/ https://farm1.staticflickr.com/123/391301516_f20c704cb1_b.jpg

DESCRIPTION
Serve pizza toppings swirled in a tender crescent pastry with a dipping sauce at your next get-together.

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 tablespoons grated Parmesan cheese
1/3 cup finely chopped pepperoni (about 1 1/2 oz)
2 tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8-oz can)

DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles.
Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
5. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet.
Serve warm with warm pizza sauce for dipping.

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