Thank you Food.com and Allrecipes.com*, I am now a slave to your websites. For whatever reason, I have to research recipes...there is simply no room for mistakes. Open to trying new things, yes, but when it comes to my own cooking, I do my homework..probably to back up my ego...it happens.
2 1/4 Cup Flour
1 Tsp Baking Soda
2 Tsp Ground Ginger
Dash or two of Salt
3/4 Tsp Cinnamon
1/2 Tsp Cloves
3/4 Cup Margarine...or butter, live on the edge!
3/4 Cup Sugar (Too much IS a bad thing)
1 Egg
1/4 Cup Fancy Molasses
1 Tbs water
1. Sift together all dry ingredients and set aside.
2. In a larger bowl, whip margarine and sugar together till fluffy. Beat in the egg and stir in water and molasses.
3. Using a whisk or wooden spoon, blend the dry into the wet mix gradually. If you go all in, guaranteed flour all over the counter and yourself...true story.
4. Instead of preheating the oven, stick the batter in the fridge for at least an hour. It tends to be sticky, so stiffening it up a bit will make it more manageable. Remember this tip when you are rolling out the dough in batches.
5. Prep your sheets with parchment or tinfoil and preheat the oven to 350. Bust out the flour, rolling pin, and cookie cutters (Opt) in the meantime. Make sure there is enough flour under the dough and on top to prevent it from sticking to the rolling pin and sliding around. Don't worry, it wont be covered in flour when finished.
6. Cut out your shapes, but don't say I didn't warn you if they start to soften. You'll get the hang of it the more dudes you create. Oven times can vary, so watch after 6 minutes. If you bake them too long, you have ginger snaps, but if you want them soft as originally intended, take them out when they aren't shiny on top anymore. The color lightens when its cooked through.
7. Lastly, let cool and transfer to racks, or plate, table, whatever. Best served warm and with icing if that floats your boat. Oh, and hide from roommates.
*Recipe has been modified, but based off of Amy1028's info.
No comments:
Post a Comment