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23 May 2013 @ 11:28 am
Rene’s Ginger Snaps  

ginger_snaps Ginger Snaps
3/4 c vegetable shortening
1 c sugar
1/4 c molasses
1 egg, slightly beaten
2 tsp baking soda
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 tsp cinnamon
2 c flour

Melt shortening in a large pot over a low heat. Cool a bit, then add sugar, molasses and egg. Mix well (it won’t completely mix together). Stir in spices, then add the flour and mix thoroughly. Chill in fridge until completely cold. Form 1 inch balls, roll in white sugar, and bake at 350/175/gas mark 4 for 8-10 minutes. Cool & store in an air-tight container for maximum snappiness. Makes about 6 dozen cookies.

Chef’s notes:
It’s actually very important to cool the dough completely. I spread it on a cookie sheet and put it in the fridge, which makes it take not too long.

On snappiness:
These are ginger snaps, but they are not as snappy as storebought ones regardless of what you do. So far the only kind of shortening we’ve found that actually makes them *snap* is Crisco. (If anybody in the UK/Ireland knows of a direct correlation to Crisco over here, I’d be grateful.)

It’s also very important, if you want cookies that actually snap, to make the dough balls no more than 1″ in size. Bigger than that and they won’t snap. Dunno why, they just don’t. And you can make these with butter and they’ll be gorgeously delicious but not snappy.

(x-posted from The Essential Kit)

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GM Ceosanna: iEatceosanna on May 23rd, 2013 08:12 am (UTC)
I'm going to have to try these!

Semi-related, I have a great recipe for chewy chocolate gingerbread cookies if you'd like it. I have a hard time not eating all the dough since the recipe doesn't call for eggs ... so maybe you don't want to be tempted. :P
kitmizkit on May 23rd, 2013 02:35 pm (UTC)
I always want to be tempted. :)
GM Ceosannaceosanna on May 23rd, 2013 03:54 pm (UTC)
This is a Martha Stewart recipe, but don't let that put you off!

Chewy Chocolate-Gingerbread Cookies

Ingredients

• 7 ounces best-quality semisweet chocolate
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsweetened Dutch-process cocoa powder
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon freshly grated ginger*
• 1/2 cup dark-brown sugar, packed
• 1/2 cup unsulfured molasses**
• 1 teaspoon baking soda
• 1/2 cup granulated sugar

* I generally add a little more than this because I lurv me some ginger.
** Some people add less molasses, but I'm fine with the recipe as-is. I think it's a personal preference thing.

Directions

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Bryantbryant on May 23rd, 2013 09:18 am (UTC)
Wouldn't these be called Kitsnaps: Ginger?
kitmizkit on May 23rd, 2013 02:34 pm (UTC)
Only if you are FAR MORE CLEVER than I am. :)
Flitterbyflit on May 23rd, 2013 01:12 pm (UTC)
I so very much approve of a ginger snap recipe that delves into their snappiness.
kitmizkit on May 23rd, 2013 02:34 pm (UTC)
Somewhere along the line I started adding things like that to my recipes when people asked for them. I guess mostly because people praise my baking, so I'm trying to help them accomplish what I did, which tends to be perhaps not *exactly* spelled out in the recipe... :)
freyaw: brolgafreyaw on May 23rd, 2013 11:29 pm (UTC)
Possibly a weird question, but... When translating this into Australian, are those molasses molasses, golden syrup, or treacle?

Edited at 2013-05-24 03:30 am (UTC)
kitmizkit on May 24th, 2013 02:59 am (UTC)
not an odd question. :) It's molasses-molasses; treacle will probably do, and golden syrup won't do at all. :)

lovely icon!