Contentment is: blogging on Bake Club while dunking homemade gingernuts into a big mug of peppermint tea. Don’t they look cute in my kilt-shaped biscuit tin?! I feel like a decidedly flat-chested Asian version of Nigella Dawson tapping away at my laptop, extolling the virtues of homebaking with a smug look on my face.

But there is a genuine reason for my domestic bliss – our oven has finally been fixed, six months after moving into our house! I have been surviving with a handy benchtop oven but now I can bake trays and trays of goodies to my heart’s content.

I made up this recipe from ones I found on the net:

100g butter
1 Tbs golden syrup
¾ c brown sugar
1 egg
3 heaped tsp ground ginger
1 tsp bicarbonate of soda
1 ¾ c flour (I used mix of gluten-free premix, brown rice and buckwheat)

Melt butter and golden syrup. Mix in sugar, ginger and egg, then b. soda. Add to sifted flour and mix to form a dough. Roll into 18-20 balls. Place on baking tray and press with fork. Bake at 180 C for 10-12 minutes until golden brown.

These bikkies were exactly what I was craving for: crunchy, gingery and not too sweet.