GINGERSNAPS

Warning: Addiction may occur

These Gingersnaps are just as they should be, thin, buttery and crunchy all the way through. The flavour of ginger is perfectly balanced with the brown sugar and spices and I have had to give most of them away to friends to avoid eating them all myself! 🍪 Although they are perfect eaten accompanied with a cold glass of milk, why not try sandwiching vanilla gelato in between two gingersnaps, or put them on a cheese board next to a strong pecorino or soft Gorgonzola dolce!

GINGERSNAPS 250g (2 cups) plain flour 2 teaspoons baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly ground black pepper 1/2 teaspoon salt 170g butter, room temperature 150g (1 1/4 cups) packed dark-brown sugar 60mls (1/4 cup) molasses 1 1/2 tablespoons finely grated, peeled ginger 1 large egg 200g (1 cup) caster sugar

In a large bowl, mix together the flour, baking soda, cinnamon, cloves, pepper, and salt. In the bowl of an electric mixer, beat the butter, brown sugar, molasses, and ginger on medium-high speed until light an fluffy. Scrape down sides of bowl as needed. Beat in the egg, and mix until smooth and combined, about 1 minute. Add the flour and spice mixture, and beat on low speed until just combined. Transfer dough to a bowl and wrap in plastic kitchen wrap. Refrigerate for at least an hour, or overnight. Preheat the oven to 180°C and line oven tray with baking paper Using 1/2 tablespoon of cookie dough, roll dough into balls. Place caster sugar into a bowl, and roll cookie balls in the sugar to coat completely. Place them about 5cm apart on the baking paper. (I cooked just one first to see how wide it would spread. I then cooked only 9 at a time, preparing 9 more balls whilst 9 were in the oven.) Bake, until cookies are deep golden all over and the centres are firm. Mine took just 11-12 minutes. Transfer Gingersnaps to a wire rack to cool completely. They should be crisp and crunchy all the way through.

Allow space between each Gingersnap as they will spread as they bake.

GINGERSNAPS

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