My house is filled with the spicy aroma of ginger. Its not winter, but gingersnaps are practically an essential at my place, given that they are mom's favorites! This weekend i decided to treat her to some freshly baked ginger delights. I found the recipe on epicurious and modified it to my pantry :D The result was crisp, warm, soul stirring treats!
Here's how to go about makin my version of GINGERSNAPS:
1/2 cup butter
3/4 cup granulated sugar
1 egg (small)
1 tbsp fresh ground ginger root
1 tbsp brown sugar
1 1/2 tbsp ginger wine
3/4 tbsp orange zest
1/2 tbsp orange juice (i used packaged)
1 1/2 cup refined flour
1 tsp baking soda
1 tsp cinnamon pd
1/4 tsp clove pd
1/2 tbsp dry ginger pd
And that's the end of the ingredients list. It gets easier from here :)
Cream the butter and sugar really well, till pale and fluffy. Add the rest of the ingredients and mix well. Divide into rwo small logs and wrap these logs in clingfilm. Freeze for a minimum of 24 hrs. Take out a log, slice into 1/4 inch rounds and bake in a pre-heated oven for 14 minutes. each log will give you approximately 20 cookies. Enjoy with a hot cuppa and a good book :)
No comments:
Post a Comment