This is Heather's recipe for immune boosting, germ killing, throat and sinus soothing cookies. Winter is the time for spiced biscuits. If you feel under the weather, treat yourself to these. You don't taste the mustard or pepper or paprika, but you get all the benefit. It tastes just like a normal spiced biscuit but with the added benefit of kamikaze spices (murdering infection causing bacteria etc).
tsp = teaspoon tbsp = tablespoon
Preheat oven to 110ºC
Ingredients: *** for this recipe all teaspoons are heaped, not level
125g butter 2 cups flour 1 cup brown sugar (or caster sugar) 1 large free range egg 1 tsp molasses 1 tsp honey hefty pinch Hawaiian black salt 1/4 teaspoon ground black pepper 3 heaped tsp powdered ginger 2 heaped tsp powdered allspice / mixed spice 2 heaped tsp powdered cinnamon 1/2 teaspoon powdered paprika 1/2 teaspoon powdered mustard 1/2 teaspoon freshly ground cloves 1/2 teaspoon freshly ground pimento spice 1/2 teaspoon fresh Italian coffee grinds 1/4 tsp powdered turmeric 1/2 teaspoon cocoa powder 1 tbsp golden syrup 1 tsp baking powder 1 teaspoon baking soda
Method: Melt butter in a mixing bowl until very soft (I use the microwave for 40 seconds). Add all of the spices/seasonings to the butter and mix well with a spatula. Then add the molasses, honey, and syrup and mix well again. Crack your egg into the mix, stir well, then add the cup of sugar and stir with the spatula until thickening.
Add one cup of flour, and mix it into the wet ingredients in the bowl. Then add the final cup of flour with 1 teaspoon of bicarb of soda and 1 teaspoon of baking powder. Mix with the spatula until all is mixed together well.
Optional extra: chop up very dark chocolate to add to the biscuit mix. Lindt’s 99% chocolate is best, but any dark and bitter chocolate will work.
Roll your dough out onto a floured surface until 5mm thick. Use a cookie cutter to cut out shapes. Line 2 non-stick baking sheets with baking paper (parchment). Place uncooked biscuits onto the baking sheet without crowding them. I place only 8-10 cookies on a sheet and bake, (but I have a small oven). Bake each batch of biscuits for 6-8 minutes at 110ºC, or until the edges are going dark brown. My oven bakes very hot, so I use 110ºC, turn yours up if need be. Most biscuits like to bake at 170ºC, but mine come out fine (crispy) at 7-8 minutes at 110ºC. But I do leave my biscuits on the tray until they cool (which continues the baking process). Move biscuits to a drying rack and put in a tin or cookie jar when completely cool.
This dough can be rolled out and worked again and again without becoming dry and crumbly. ** If you use a small sized cookie cutter reduce baking time or lower the temperature of the oven. My gingerbread men only took 5-6 minutes at 110ºC.
These are very spicy biscuits. I came up with them because I wanted a spicy biscuit for cold winter days, one which will kill germs, boost my immune system, and clear my sinuses.
Cloves Eugenia caryophyllus An active compound present in cloves is named eugenol, which is a strong anti-inflammatory substance. It also protects against environmental pollutants such as carbon tetrachloride, offering protection against certain cancers and joint inflammation. The beta-caryophyllene found in cloves is a mild anesthetic and anti-bacterial, which has seen clove extracts used in throat sprays, mouthwash, and included in dentistry in temporary fillings, gum pain and even root canal treatments. The tiny clove is a natural antiseptic and disinfectant. Cloves relieve nausea and combat halitosis. They give us vitamins B6 and C, minerals magnesium, calcium and iron, and are a good source of dietary fiber.
Cinnamon Cinnamomum zeylanicum A strong antiseptic and antimicrobial, it soothes coughs and relieves nausea. Its healing action comes from cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances. Cinnamon's ability to lower the release of arachidonic acid from cell membranes also puts it in the category of an anti-inflammatory food that can be helpful in reducing inflammation. Cinnamon oil has been studied for its ability to help stop the growth of bacteria and fungi, including the yeast Candida. In laboratory tests, growth of yeasts that were resistant to the commonly used anti-fungal medication fluconazole was often (though not always) stopped by cinnamon extracts. Cinnamon’s antimicrobial properties are so effective that recent research demonstrates this spice can be used as an alternative to traditional food preservatives. In a study, published in the August 2003 issue of the International Journal of Food Microbiology, the addition of just a few drops of cinnamon essential oil to 100 ml of carrot soup, which was then refrigerated, inhibited the growth of the foodborne pathogenic Bacillus cereus for at least 60 days. When the broth was refrigerated without the addition of cinnamon oil, the pathogenic B. cereus flourished despite the cold temperature. In addition, researchers noted that the addition of cinnamon not only acted as an effective preservative but improved the flavor. This delightful rust brown spice assists the cell’s use of glucose. Less than one teaspoon of cinnamon a day reduces blood sugar, cholesterol, and triglyceride levels. The aroma which cinnamon exhibits has been scientifically proven to enhance cognitive processing, including visual motor speed, working memory, virtual recognition memory and attention span. A rich source of dietary fiber, iron, manganese and calcium.
Ginger Zingiber officinalis Ginger has an immune boosting action on the body which is also due in part to its ability to promote sweating in those affected by viral or bacterial infections. The ginger which we purchase is the rhizome root of the ginger plant. One study of ginger revealed that as a cure for motion sickness, using plain ginger had a better effect than using the prescription drug Dramamine. This humble root reduces all of the symptoms associated with motion sickness from nausea, dizziness, sweating and shivers, and vomiting. This root also contains vitamin B6, potassium, magnesium, copper and manganese. The anti-inflammatory compounds “gingerols” are also present in ginger. Clinical studies have exposed that gingerols provide 100% relief to patients with muscular discomfort and 75% relief of swelling and discomfort to arthritis sufferers, providing relief and mobility to people afflicted with rheumatoid arthritis and osteoarthritis. A study done in 2003 explains that the gingerol present in ginger inhibits the production of nitric oxide (a highly reactive nitrogen molecule). Nitric oxide converts to peroxynitrate which is a very damaging free radical. This free radical protection from ginger helps to prevent damage to lipids and lessens the depletion of glutathione. Glutathione is an antioxidant naturally produced by the body to fight free radicals. The lipids present in the body encompass everything from cholesterol to cell membranes, so consuming ginger has a highly beneficial effect on the body.
Turmeric: Turmeric is a potent anti-inflammatory due to its curcumin content (on a par with cortisone). It reduces NK kappa-B, inhibiting inflammation across the body spectrum for everything from IBS, cystic fibrosis, to rheumatoid arthritis, reducing swelling and stiffness. It protects colon cells from free radical damage, and protects the DNA and chromosomes from damage. Promoted for its activity for Alzheimer sufferers and reducing cardiovascular disease, we take turmeric because it clears the sinuses, stops post nasal drip, and helps to prevent infection. It contains manganese, iron, copper, vitamin B6, and potassium.
Paprika Paprika spice contains vitamin A, E, B6, iron, and capsaicin. Capsaicin lowers high blood pressure by relaxing blood vessels.
Mustard Mustard contains selenium, omega 3, phosphorus, manganese, magnesium, B1 and copper. It’s an anti-inflammatory food full of phytonutrients.
Molasses: Molasses contains iron, calcium, magnesium, phosphorus, chromium, cobalt, and selenium. It strengthens the immune system and aids in the new formation of blood cells. This syrup is dense in B vitamins, including niacin, thiamine, riboflavin and B6. Helping in recovery and to ward off fatigue.
Black Pepper: Contains Vitamin K, manganese, calcium, chromium, copper, and iron. It improves digestion, promotes sweating, is an antibacterial and antioxidant, and promote the breakdown of fat cells.
Pimento/Allspice: Contains eugenol (see cloves), is anti-inflammatory and a carminative (reduces flatulence and bloating). It reduces nausea, promotes digestion, eases diarrhea - stomach cramps, and vomiting. The eugenol acts as an anesthetic and antiseptic, providing pain relief, and works against bacterial infections. Contains Vitamin A, C, B6, riboflavin, niacin, potassium, iron, copper, selenium and magnesium.