Did I mention that I love the fall? The cooler weather
means most days my oven is on for hours at a time. I spent a whole afternoon
baking three kinds of cookies last week. First I made gingersnaps. Some people
say I’m OCD about my cookies in general, and my gingersnaps in particular. I admit that I have trouble watching on when someone helps me make cookies
and they don’t get them all the same size and perfectly aligned on the cookie
sheet. But I'm learning to let go.
I bake as many as 40 dozen of these cookies in
December to give to friends and neighbors, as well as to enjoy at home. A few
years ago, one batch tasted a bit different, but I couldn’t put my finger on
what was wrong until I realized I had mistaken curry powder (unlabeled) for
ginger! We still laugh about the currysnaps!
Gingersnaps
3/4 cup (150 g) butter or margarine
1 cup (200 g) sugar
1/4 cup (1/2 dl) molasses
1 egg
2 cups (300 g) flour
1 ½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1/4 teaspoon salt
Cream butter and sugar. Add molasses and egg, beat
well. Sift the flour with remaining ingredients. Add to butter mixture, mix
thoroughly. Roll into small balls (if dough is too sticky, add a bit more
flour) and dip into additional granulated sugar or leave plain. Place 2 inches
apart on greased baking sheet. Bake at 375° F (190° C) for 10 to 12 minutes. Makes 6-7 dozen.
Biscuits
au gingembre
150 g de beurre ou
de margarine
200 g de sucre
½ dl de mélasse
1 œuf
300 g de farine
1 ½ cuillères à café
de bicarbonate
1 cuillère à café de
cannelle
1 cuillère à café de
gingembre moulu
1 cuillère à café de
clous de girofle moulus
1 pincée de sel
Bien mélanger le
beurre et le sucre. Ajouter la mélasse et l’œuf et bien mélanger. Ajouter les
autres ingrédients et mélanger. Si la pâte est encore très collante, rajouter
un peu de farine. Former des petites boules de 2 cm de diamètre (on peut aussi
les rouler dans du sucre) et les disposer sur une plaque à environ 5 cm les
unes des autres (elles s’étalent beaucoup). Cuire à 180° pendant 10 minutes.
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