I like the fragrant smell of this fruit. I like the size, and I like the juice and flavor. I like to be reminded to admire the tangerine, which turns the orchard into a splendid garden.
And this is a fresh, not-too-sweet cookie, where tangerines join the ginger and cinnamon to fill the cookie jar!
Tangerine and Ginger Cookies
200g (1 2/3 cup) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
80g (5 tablespoons) butter
3 tablespoons golden syrup*
70g (1/3 cup) sugar Zest of 2 tangerines
Preheat the oven to 350°F / 180C, and line two baking sheets with parchment paper.
Sift together the flour, baking powder, baking soda, cinnamon and ginger. Set aside. Beat the butter with the golden syrup in a large bowl until light and billowy. Add the sugar and tangerine zest, and stir until they are incorporated.
Use a wooden spoon to stir in the flour mixture by hand just until the dough is smooth.
Spoon the batter onto the prepared sheets in mounds of about 1 tablespoons each, allowing some space between cookies. Press down on each one gently with the back of a fork.
Bake about 8 minutes. (I rotate the pans top/bottom/back/front.) Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple days.
* Note: Honey can be substituted for the golden syrup, although it will change the flavor of the cookies slightly.