Moving on to this week of the bake-through adventure with the Rose's Alpha Bakers were the quick and easy Gingersnaps, from Rose Levy Beranbaum's The Baking Bible. These cookies were delicious and my British husband declared them very authentic!
|lovely crackled gingersnaps|
|a close-up view|
As promised by Rose, the cookies were chewy, not hard and crunchy as some gingersnaps are, and the cookies baked-up with a gorgeous crackly top. Add a cuppa or glass of cold milk and they were the perfect snack.
The only thing missing from the recipe (IMO) was actual, fresh ginger, so I added some! I absolutely love ginger so would have been happy with more, but having never made the recipe before I didn't want to push it. I added about 1 teaspoon. Bakers tip: use a spoon to peel ginger...saves you from worrying about cutting yourself with the knife and you don't lose any of the ginger flesh.
Overall, it was a very simple recipe. Mix up the dry ingredients, melt the Lyle's Golden Syrup and butter, add that to the dry ingredients and stir, then add the eggs and...you're done! Shape into balls and bake. Bonus? The house smelled amazing while they were baking!
Here are my photos:
|mise en place...very easy!|
|peeling my fresh ginger|
|and grating it...watch your fingers!|
|I added the fresh ginger into the dry ingredients|
|the golden syrup and butter are melted together|
|everything all lined up and ready to mix|
|adding the golden syrup-butter mixture to the dry ingredients|
|mix until it looks like sand|
|add the eggs, mix again, and voila the dough is done!|
|roll into balls...|
|the smell was amazing!!|
|enjoy with a nice cup of hot tea|
Bye for now...