Gingersnaps

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.

 

like little soldiers in perfect formation, the gingersnaps prepared to march into the oven

family members get the cookies that aren't perfectly round. I couldn't possibly serve them to guests!

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.