| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
British |
Cookies, Desserts |
70 |
Servings |
INGREDIENTS
| 1 |
ts |
Ground ginger [a] |
| 1 |
ts |
Ground cloves [a] |
| 1/2 |
ts |
Ground cinnamon [a] |
| 1 |
ts |
Baking soda [a] |
| 1/2 |
c |
Unsalted butter at room temperature [b] |
| 2 |
tb |
Unsulphered molasses [b] |
| 2 |
tb |
Light corn syrup [b] |
| 1 |
lg |
Egg [c] |
| 1 |
ts |
White vinegar [c] |
| 1 |
c |
White sugar [c] |
| 2 |
c |
All-purpose flour; presifted |
INSTRUCTIONS
Mix [a]; set aside. Beat [b] together till smooth. Beat in [c], then [a].
Stir in flour till well-mixed. Using damp hands, roll dough into
1"-diameter balls. Place 1" apart on ungreased baking sheets. Slightly
flatten balls with wet tines of a fork (dip tines in water about every 4
cookies). Then gently press again, with the tines at right angles to the
marks already on the cookies, to flatten them to about 1/2"-high. The
crisscross pattern on top of the cookies gives them their traditional
crinkly top. Bake in preheated 325F oven 15 minutes for chewy cookies, 18
minutes for crisp. Remove baking sheets from the oven and let the cookies
cool in place 3-4 minutes. Then carefully move with spatula to a cooling
rack. Eat warm or at room temperature. Makes 70. Adapted from Gingerbread:
99 Delicious Recipes from Sweet to Savory (Fireside; 1989): A British
favorite for hundreds of years, these are now so popular in ex-colonies
such as the U.S. that we feel they're typically all-American. The main
difference between snaps and rolled cookies is that these have a greater
proportion of sugar, which is what makes them chewy or brittle, depending
on how long they're baked. In England, they're sometimes rolled around a
spoon handle when hot, then filled with whipped cream before serving.
Gingersnap crumbs can be used in many ways: roll truffles in very finely
ground crumbs instead of confectioners sugar or cocoa; use them in baked
apples; and replace breadcrumbs in a meatloaf with them (sounds weird, but
really, really good). If you have only two baking sheets, cover them with
foil or parchment before you drop on the cookies. Slide the foil with baked
cookies off the sheet, slide on another piece covered with unbaked coookies
and return the sheet to the oven. Linda <hvane@shrewsbury.org> to The TNT
Recipes List.
NOTES : I made about 35 large cookies, they were wonderful.
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Mar 01, 1998
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