I have a soft spot for gingersnaps. I can't help but try out other people's recipe, in the hope that I will find the perfect & super cracked gingersnap cookie.
Saw some beautiful cracked snaps by Jude. I could help myself and just had to try them.... :s
Recipe adapted to suit my tasteIngredients
261g All purpose flour
2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1.5 tsp ground cinnamon
2 tsp ground ginger
175g butter, room temperature
50g soft brown sugar
50g dark brown sugar
1 egg
30g dark molasses
10g golden syrup
- Preheat oven to 170 degrees.
- Sieve dry ingredients and set aside.
- Cream butter and sugar until light and fluffy. Beat in eggs slowly until well combined.
- Fold in dry ingredients until thoroughly incorporated.
- Refrigerate mixture for 45 min.
- Divide dough into desired size.
- Roll the top of each dough with coarse sugar (optional).
- Place dough on parchment paper. Note that the cookie will spread out a little so space them out a little.
- Bake for 20 min (depending on size of your cookie dough, larger cookies will take longer) and cool on rack.
I am extremely happy that they cracked, well the first tray didn't and I was wondering whether its because the baking soda I am using is outdated!!
Fortunately some cracks appeared for the last tray. Interesting to note that only and all the ones rolled in sugar had nice wide cracks. The ones without sugar topping didn't!! Not entirely sure why it is so.
The verdict, the cookie tasted nice with a light delicate crumb.
2 comments:
Interesting that you pointed out how unrolled cookies cracked less -- the same thing happened to me with one batch. Hmm I wonder why.
Yeah Jude, not sure why either. I thought it was my outdated bicarb soda but it wasn't. If you do find out the reason, pls do let me know. Nonetheless they were lovely cookies.
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