A Coastal Recipe

Where the mountainous British Columbia mainland almost touches Vancouver Island, the surging Pacific forces its way through Seymour Narrows just north of the vibrant city of Campbell River.

Tide and waves make no sense there, whirlpools open. Salmon-satiated seals lounge on rocks while small schools of dolphins play and eagles wheel.  Once considered impassable, it’s now merely an adrenaline-charged challenge for ships of every description from small Boston Whalers to magnificent cruise ships on their way north to Alaska. This is the route to Browns Bay and the quintessential floating diner sheltered behind a seawall of partially submerged railway tanker cars. For fishers who have spent the morning on the water their breakfasts are generous and real.  Later in the day their chowder or oyster burgers and hand cut fries are worth a fuelling stop.  These cookies are perfect on a misty island day, this recipe comes is a variation on the recipe that found in the hand-written book in a magazine rack at Brown’s Bay Marina.

• 1 ½ cups (375 mL) softened butter
• 2 cups (500 mL) granulated sugar
• ½ cup (125 mL) molasses
• 2 eggs
• 4 cups  (1 L) all purpose flour
• ½ tsp (2 mL) salt
• 4 tsp (20 mL) baking soda
• 2 tsp (10 mL) cinnamon
• 2 tsp (10 mL) ground cloves
• 2 tsp (10 mL) ground ginger
• 1/3 cup (75 mL)finely chopped candied ginger
• Granulated sugar, as needed

In a large bowl, cream butter with sugar and eggs until light and fluffy.  Sift or stir together flour, salt, baking soda, cinnamon, cloves and ginger.  Combine with creamed mixture to form a soft dough. Using a dessert spoon, scoop out batter and shape into balls between the palms of your hands.  Roll in granulated sugar and place 2” (5 cm) apart on lightly greased or parchment lined baking sheet.  Flatten slightly with a wet fork.

Bake in preheated 375’F (190’C) oven for 12 – 14 minutes or until well browned.  Cool on a rack before st