This recipe, which uses three different kinds of ginger, is great for cookies that you can dip in your favorite stout or porter. They might pair well with a sweet, aged strong ale, too.

Ingredients:
1 tsp allspice
1 tsp baking soda
pinch of fine-grained salt
1 tbsp fresh ginger (grated)
1.5 tbsp ground ginger
1 cup candied ginger, minced
1/2 cup butter
1~2 lemons, zest
1 egg, beaten
1/4 cup molasses
1/2 cup large-grain sugar
2/3 cup fine-grain cane sugar
1 cup stout beer
2 cups wheat flour

Instructions
1. Preheat oven to 350F, then open up a bottle of your favorite stout (Minoh’s is one of our favorites). After measuring off 1 cup, take a sip from the bottle–you can enjoy the rest as you’re cooking.
2. Mix flour, stout, baking soda, ground ginger, allspice and salt in a bowl.
3. In a saucepan on low heat, melt butter, then add molasses, fresh ginger, and cane sugar while stirring.
4. Whip egg into molasses mixture (#3), add to flour mixture (#2), then add candied ginger and lemon zest. Stir until evenly mixed.
5. Use a tablespoon of dough for each cookie, shape into balls, roll around in large-grain sugar until coated.
6. Bake on baking sheets (parchment sheets recommended but not essential) for 15 minutes, or until hard and crunchy.
7. Open another bottle of stout, pour yourself a glass, start dipping cookies.

This article was published in Japan Beer Times # () and is among the limited content available online. Order your copy through our online shop or download the digital version from the iTunes store to access the full contents of this issue.