Receta Gingersnaps
Gingersnaps
January 26, 2015 · by polishhousewife · 16 Comments
A soft, chewy cookie, perfect for changing your mind about gingersnaps.
As a child, I only ate gingersnaps on camping trips. At home, we were a chocolate chip cookie family. Today, I’m a big fan of all things ginger. Those ginger candies from Trader Joes, a spicy ginger chai tea, candied ginger scones, I love them all!
I don’t know if it was the hefty dose of dried ginger in these cookies or the fact that I’d just opened a new jar, but the smell of ginger as I mixed them up the batter was so intense. After they’re baked, the taste is subtle at first bite, then the ginger sneaks up on you, almost as an afterthought. It definately makes it’s presence known.
If you followed the adventures of my colleagues, who made panettone last week, you’ll know these easy to make gingersnaps are a welcome change of pace. A couple of lesisurely hours spent in the kitchen and simple enough that you can have another project going at the same time. Catch up on Words with Friends or update your social media while they’re baking. Easy-peasy. I love the chewy texture, reminiscent of a snickerdoodle, no comparison to the hard, crisp cookies from a box that were only suitable for camping.
Being a good mom, I also made half a batch for our vegan daughter. I substitiuted an equal amount of Earth Balance spread for the butter, and 2 tablespoons plus 1 teaspoon water mixed with 1 1/2 tablespoons of ground flaxseeds for the egg and egg white. The cookie didn’t have the same irrestable texture, but if these substitutes were as good in baking as the real thing, French pastry chefs would have switched over long ago. My vegan version seemed to bake a little faster. I’m sure they’ll be appreciated, and hey, she won’t know what she’s missing!
Unlike my other blog posts, I don’t share the recipes from The Baking Bible, but you can pick up a copy on Amazon.
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