Gingersnaps

 

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
  1. In a large bowl, mix together the flour, baking soda, cinnamon, cloves, pepper, and salt.
  2. 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.
  3. Beat in the egg, and mix until smooth and combined, about 1 minute.
  4. 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.
  5. Preheat the oven to 180°C and line oven tray with baking paper
  6. 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.)
  7. Bake, until cookies are deep golden all over and the centres are firm.  Mine took just 11-12 minutes.
  8. Transfer Gingersnaps to a wire rack to cool completely.  They should be crisp and crunchy all the way through.

Biscotti Gingersnap

  • 250g farina ’00’
  • 2 cucchiaini di bicarbonato di sodio
  • 3/4 cucchiaino cannella macinato
  • 1/4 cucchiaino chiodi di garofano macinati
  • 1/4 cucchiaino di pepe nero macinato
  • 1/2 cucchiaino di sale
  • 170g burro, temperatura ambiente
  • 150g zucchero muscovado
  • 60mls melassa
  • 1 1/2 cucchiai di zenzero fresco. pelato e finemente grattugiato
  • 1 uovo grande
  • 200g zucchero semolato
  1. In una grande ciotola, mescolare insieme farina, bicarbonato di sodio, cannella, chiodi di garofano, pepe e sale.
  2. Nella ciotola di una planetaria, battere burro, zucchero di canna, melassa, e zenzero a medio-alta velocità per 3 – 4 minuti.  Raschiare i lati della ciotola, se necessario.
  3. Aggiungere e battere l’uovo, e mescolare per circa 1 minuto.
  4. Aggiungere la farina e la miscela di spezie, e battere a bassa velocità fino a quando il composto e omogeneo.
  5. Trasferire l’impasto in una ciotola e coprirlo bene con la pellicola.  Refrigerare per almeno un’ora, o per una notte.
  6. Preriscaldare il forno a 180 °C e preparare una teglia con la carta da forno.
  7. Fare delle palline con l’impasto: ogni pallina dovrà essere da circa 1/2 cucchiaio di impasto. Disporre lo zucchero in una ciotola e rotolarci le palline per rivestirle completamente.  Posizionarle circa 5 cm di distanza sulla carta da forno (io ne ho cucinata una da sola prima, per vedere quanto si sarebbe allargata durante la cottura).  Ho poi cucinato solo 9 palline alla volta, preparando 9 palline mentre 9 erano in forno.
  8. Cuocere i biscotti fino a quando sono dorati,  11-12 minuti. (Attenzione perché si bruciano velocemente)
  9. Trasferire i gingersnaps su una griglia per raffreddare completamente.

 


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