Initially I was thinking of making ginger snaps for Chinese New Year but somewhere, somehow along the way, I ended up with dough that was too soft to be rolled out and cut into shapes. After analyzing the recipe, I realised that I was making ginger cookies with a somewhat gingerbread-like recipe/consistency instead. Oh woe to me for failing to decide on the “right” recipe before starting it.
Ginger snaps are somewhat harder when cool and are to be rolled out and cut whereas the recipe I used called for rolling the dough into balls and then flattening them out on the pan – molded cookies, if you will.
Makes 36 (actually more!)
2 1/4 cups flour (all-purpose flour will do)
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/2 cup butter, room temp
1/2 cup margarine, room temp
2 teaspoons baking soda
1/3 cup molasses (or dark treacle)
2 teaspoons ground ginger
1 – 1/3 teaspoons ground nutmeg
1 teaspoons ground cinnamon
1/2 teaspoon salt
What to do:
- Cream 1/2 cup of granulated sugar, brown sugar, butter and margarine until light and fluffy. Add egg and continue beating until blended well. Add molasses.
- Sift the dry ingredients three times and stir in butter mixture. Refrigerate for 30 minutes.
- Preheat over to 160-180 C. Line pans with wax paper/baking paper.
- Place the remaining sugar in a shallow dish. Roll tablespoons of dough into balls and roll balls in the sugar to coat.
- Place the balls two inches apart on the prepared sheets and flatten slightly.
- Bake till golden around the edges but soft in the middle, 12-15 minutes. Let cookies stand for 5 minutes before transferring to a rake to cool.
I totally botched the last step, choosing instead to bake cookies for 15 minutes and NOT letting them stand – just took them out to cool.
Since it has been ages since I last made anything from scratch, I fumbled around and made a few
errors changes, namely added 1 to 1/3 teaspoons of nutmeg instead of 1/2 teaspoon as called for in the recipe (hence the weird title) AND dumping in 1 cup of sugar instead of 1/2 cup first (I did scoop up the additional 1/2 cup before creaming it with the butter). Well, I should get used to this since I’ll be making orange-strawberry shortbread checks as well.
Frankly, I was a little nervous. It’s my first time making cookies with anything else but fruit and flavouring. All sorts of things ran through my mind – would it have enough of that gingery taste? Would the overkill of nutmeg totally ruin my dough? Will it be too sweet? Would the treacle make it taste awfully weird?
It turned out to be just fine; a little chewy when warm but oh-so-snappish when cool. The additional nutmeg added a unique touch to an otherwise gingery snap so no complaints there. Thank goodness my experimentations (mistake or otherwise) never fail me! While the aroma is fantastic for the house, I found the cookies a little too sweet for my liking because of the amount of sugar required for rolling those sticky little balls around even though I nearly replaced all white sugar with light brown sugar which is less sweeter. So will definitely have to make a note somewhere to cut out that bit that says “roll balls in sugar”.
I’m still wondering if I should ship off some to Nil – need to find a sturdy-enough yet airtight container that won’t break. We’ll see how it goes. Now it’s off to finish off some knitting!