How do you make Ginger Snap?
Tell her that Maryann was the leading lady!
Oh come on… that was hi-larry-us!
This weeks recipe was a Q&E ( quick and easy ) one for sure!
HOWEVER, I learned that you can never prejudge any on of Rose’s recipes and assume you know exactly what to do…..because even if it may appear to be quite simple; you should always read and re-read the recipe a few times….
Case in point – the section on page 339 BAKE THE COOKIES:
[…An instant-read thermometer inserted into the center of a cookie should read 200 degrees F…]
If you read that a bit too fast, one might have heard [...An infrared thermometer…..
So guess who went to Sam’s Club Warehouse and purchased the item behind door number 1/2 below:
and the winner is….
oh well, I will use it for something in the kitchen one day.
Moving on to Key Ingredients:
I could not find the India Tree product, golden syrup but did find a very nice substitute at Whole Foods called ” Lyle’s Golden Syrup”
I always date the “Service Date” for all of my new kitchen products as purchased as well as note the “Expiration Date“. I find it’s just easier to locate the date information needed when either preparing the shopping list or baking if I seal the product in a plastic zip lock bag and write the date information on the bag itself.
And yes…I have been called a “BAG MAN” before as well….
I also did this as the lid did not fit as tightly as I thought it should have.
I did find the code 14260
on the bottom of the package
Does this mean the expiration date was 2/6/14?
Can someone please clarify
So I placed my butter in my sauce pan along with the golden syrup to meld together:
Mixed my dry ingredients
Added the egg and egg white, whisked
and voila…. gingersnap dough appears
It smelled SO good as it mixed together!
Divided the dough into three sections
Rolled the dough into 3 logs for refrigeration
Prepared baking sheets and preheated oven to 350 degree F with the oven rack on the middle of the oven.
Dough was in the refrigerator more than 30 minutes. Allowed dough to come to room temperature for 10 minutes.
With gloves, rolled dough into balls that were 1 1/4 inch in diameter
Then placed each ball 2 inches a part
From the first batch, I learned the following timing:
Place the filled sheet pan in the oven rack longways for 2.5 minutes, turn the sheet pan around for even baking VERY SLOWLY. Then set your timer for 9.5 minutes.
After about 5 minutes, you can see the balls begin to take form; after about 7 minutes, they are curved 1/4th moon shaped with cracks beginning. The last two minutes, the cracks really deepen and a definite separation occurs, leaving wider cracks.
As you are taking the sheet pan out of the oven to cool on a rack for 5 minutes in the baking sheet, be VERY careful that your oven mitts do not come in contact with the surface of the cookie as the mitts can harm the shape of the cookie eternally.
Set your timer for the 5 minutes mentioned above and then transfer the cookies to a cooling rack until completely cool.
Transfer to serving platter for service
Overall, I really enjoyed making the recipe. The aroma was amazing. I enjoyed watching the transformation of the shape of the cookie as it baked. I also appreciated how delicate the cookies are during the cooling stage. It’s quite a transformation to see the final product become firm and of course delicious! The texture was crisp on the outside and soft on the inside – simply delightful. I hear that the softness will transform to a more firm cookie in a few days…..
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!
Update: 1/26/15 3:06 AM
Well….. I was asleep, then I kept thinking about Rose’s Gingersnaps and I had to get up and get two more….
And then this hit me…..
As I took the first batch out and placed the cookies on the rack to cool, I took in deeply the aroma of the warm cookies and I smelled the lack of Lemon…
Puzzled by this, I stored that thought away until now…
As I savored the 3 am cookies, I can taste the heat of the ginger from the cookie, but I want more heat and I want more spice
I have the following adaptation to the Gingersnap recipe as follows:
TonyB’s Lemon Spiced Gingersnaps
When adding the ground ginger:
- add 1/4 teaspoon dry horseradish
- 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’m preparing Patricia’s version of “Patricia’s Sweet and Spicy Dr. Pepper Pulled Pork” from her website ButterYum tomorrow night which takes 6 hours in the oven. I”m adding wet chorizo and finishing with added cilantro and lime zest. But after that, I need to make this adaptation, observe and then post…
Please share your thoughts and comments. I would love to hear them.
© Tony Bridges and One Crumb at a Thyme, 2014