Confession time: I made this cookie recipe about a week ago, but I completely forgot to add the brown sugar and I didn’t watch my syrup and it boiled up (sadly, I can’t blame it on drinking); the taste turned out OK while they were still warm, but the next day the cookies hardened so much that I was afraid I would crack a tooth on it. I don’t usually mess up a recipe quite so badly — into the composting bin they were tossed!
So I tried my hand at the recipe again. The success of this traditional cookie is melting the sugar, butter and syrups gently and not to over bake because then the cookies become way too hard. I used Moroccan Ginger which has a rather strong flavour making this cookie a bit spicier than most other recipes but then again, I like spicy!
Would you care for tea or coffee with your Ginger Snaps?
Ginger Snap Cookies
Makes about 36-46 Cookies depending on how big your melon baller is.
Ingredients:
- 1/3 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/4 cup black molasses
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground all spice
Directions:
- Pre heat the oven to 350°F.
- Line two baking sheets with parchment paper, sprayed with non-stick cooking spray.
- In a small saucepan gently melt the butter, brown sugar and both syrups (do not boil unless you want to end up with jaw breakers!). Cool slightly.
- Sift dry ingredients together into a medium-sized bowl.
Make a well in the centre and pour in the syrup mixture. Mix well to make a soft dough. - Using a large melon baller shape into small balls (about the size of a walnut). Place each ball about two inches apart; press down to form even rounds abut 1/4 inch thick.
- Bake 10-12 minutes or until very very lightly browned. Cool on cookie sheet for a minute and then remove to fully cool on a wire rack.
- Store in an airtight container or freeze. If they get too hard, add a slice of bread or a moist brown sugar disk for a few hours.
Or perhaps some Sherry? It's a little early though, isn't it?
So tell me lovely reader, have you ever messed up a recipe and were you able to save it or had to toss it?
Kitcheninspirations 