Sunday, November 24, 2013

Ginger-not-so-snap cookies




In the UK, since they don't celebrate thanksgiving, we are now well into the holiday cookie season, which I love!  I am always looking for an excuse to bake something (its much more fun than studying for upcoming exams....).  This past week I brought out my gingersnap recipe from my archives, and discovered they are way better than I remembered them.  The spices in them make them taste like the holidays!  One of the other great things about this recipe is that they age well.  Fresh out of the oven they are good (what cookie isn't?) but 24 hours later, they soften up, and the flavors seem to meld together, and then they are really good...



Here is some of the feedback I received:
               "Best cookies slash biscuits I’ve ever had,"
               "Even though they don't have chocolate in them, these are great," 
               "Can you please please please make some more," (I did, I made another batch a few days later).

Notes: *This recipe teaches that molasses in the US = black treacle in the UK!
This is a recipe for a soft, buttery gingersnap - so if you prefer the crunchy variety, steer clear! They can be a bit sensitive with their baking times - so it may take a tray or two to find the exact time to bake them for in your oven, but its worth it!  You want to take them out of the oven while they are still puffed up, then watch them collapse into a thin cookie while they cool on your wire rack.  If they collapse in the oven, cook them less.


Gingersnaps:

Ingredients:
169 grams (3/4 cup) unsalted butter, softened
1 cup sugar
1 egg
1/4 cup molasses/black treacle
2 cups flour
1 Tb ginger
1 tsp all spice
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
extra sugar for rolling

To do:
Preheat oven to 176 c (350 f)
1) Cream together butter and sugar.
2) Mix in egg and molasses/black treacle
3) Stir in dry ingredients
4) Roll tablespoon size balls of dough, then roll in a bowl of sugar and place on a parchment lined cookie sheet.
5) Bake for 7 -8 minutes (/you may need to sacrifice your first tray to find the ideal baking time for your size cookie and oven, its worth it!.  They should be puffed up when you remove them from the oven, then collapse into a thin delicious soft cookie as they cool).

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