This week in the Alpha Bakers line up, we were scheduled for a “catch-up” week in which we could catch-up on any recipe we were not able to create thus far or redo a recipe that we felt needed more attention.
From my previous post entitled, “Gingersnaps”, I posted that I had been asleep and woke up WIDE awake with an idea on a variation on Rose’s Gingersnap recipe.
I quote myself,
“I want more heat and I want more spice!”
In the comment section of my original post, I had answered Peggy Peg’s question,
“I’ve never heard or seen dry horseradish, what can i replaced or substitute it with?”
See her blog at diary of Faithy, the baker
My response was,
“I had bought a small can of horseradish powder previously at Whole Foods but when I went last night to pick up a fresh can, they no longer sell this product. I called around to a number of places and horseradish powder, at least in my area, has been replaced with Wasabi Powder. There are a number of brands so I recommend reviewing the ingredients listed to choose one that has mostly horseradish. I purchased a small can by EDEN called Wasabi Powder Net Wt 0.55 oz 25g for $6.69 at Whole Foods. The only ingredients in this brand are Horseradish, Mustard and Wasabi. I am going to make the adaptation tonight! Thank you so much for your comment Faithy!”
Patricia shares below in the comment section that:
“….you can get horseradish powder from penzeys.com.”
You can visit Patricia’s site, here ButterYum to learn more about her and her wonderful site…..
Below is my variation:
TonyB’s Lemon Spiced Ginger Cookies
When adding the ground ginger:
- add 1/4 teaspoon dry horseradish / Wasabi powder
- add 1 teaspoon Chinese Five Spice
- 1/8 teaspoon white pepper
- 1/2 teaspoon mace
When the cookies have been rolled into three different logs and are in the refrigerator,
- Zest 3 lemons and set in a container with a lid
- Peel about an inch of fresh ginger and set along side the lemon zest
- Let set for 30 minutes, refrigerated, with lid closed tightly
- After 30 minutes, remove the fresh ginger
Spread the zest in a long open container.
When rolling the cookies, roll only the top portion of the cookies in the lemon zest mixture.
Bake as directed
I think from our Weekly Round Up that week, Marie must have thought I had gone mad with spices.
But what I did do was to prepare the dough listed above and let the dough rest in the refrigerator to mellow and allow all of the spices to meld.
The spice concept is very similar to a Speculoos ( or Speculaas, depending on the region) Cookie Dough.
I personally created a Speculoos Chocolate Bar last year with Bacon, but that will be saved for a different post.
As a teaser, the spices range from cinnamon, cardamon, black and white pepper, ginger and salt…well and maybe a little bit of cayenne….
In his blog, Eat the Love, Irvin Lin posted a tribute to Speculoos. You should really check it out….
So what did I think of my variation?
My two goals were:
- More Heat
- More Spice
I’ll be right back, I need to sample again before I respond…..
And, drum roll please……..
I delivered on both….
While there was no more additional ginger added, the other “warming” spices accent the ginger flavor tremendously and bring it to the forefront, while the Wasabi powder and the white pepper are a nice finish in the back of your throat.
If your a spicy type of Girl or Guy, I HIGHLY recommend trying my variation and then please send me your feedback.
I think the next time I bake these, I might add about 1.5 Tablespoons of lemon zest into the actual dough. I think lemon oil would over power and compete with the wonderful aroma of flavors created here.
For orders or questions, please contact me at:
PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week. It opens into a new blog window in which comments are able to be left at the bottom of the blog.
Thank you all for your comments!
Disclaimer: Complete recipes can not be shared in our Alpha Bakers posts due to publishing restrictions enforced by the publisher, but please support Rose Levy Beranbaum by purchasing The Baking Bible.
You can check out the work of the other Alpha Bakers at Rose’s Alpha Bakers
HAPPY BAKING EVERYONE!
© Tony Bridges and One Crumb at a Thyme, 2014