Saturday, February 27, 2010

Get your snap back!

Today I needed something extra. A bit of a treat. With a bit of heat and bit of sweet. Digging through my mental filing system I remembered a gem. Exactly the snap I needed...

Remember when a gingersnap was snappy? Spicy? I do. And I must say, they just don't make 'em like they used to! Well here's a recipe that'll help you get your snap back! And for all of you gluten-free folks out there paying attention to my commitment to stay gluten-free for 40 days and 40 nights, today I used Dove's gluten-free plain flour blend. 

Ginasnaps
(yes, Gina-snaps. Named so by my wonderfully clever friend, Paige.)

These little morsels put a whole new snap in a traditional gingersnap. With freshly ground white pepper, loads of fresh ginger and dry ginger, and adorned with a little diamond of crystallized ginger on top, you'll go hot and heavy for these little treasures!

MAKES 6 DOZEN
1 3/4 cups firmly packed dark brown sugar
1 1/2 cups unsalted butter, softened
1 large egg
2 tbsp. grated peeled fresh ginger
1 1/2 tsp. grated lemon zest *or 1/2 tsp. lemon oil
3 3/4 cups all-purpose flour
2 tbsp. ground ginger
3 tsp. ground cinnamon
1 1/4 tsp. baking powder
1 tsp. ground white pepper
1/4 tsp. ground cloves
2 tbsp. turbinado (raw) sugar
2 oz. (80g) crystallized ginger sliced
1. Cream the sugar and butter until smooth. Add the egg, fresh ginger, and lemon zest or oil and beat well.
2. In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder, white pepper, and cloves. Gradually add the dry ingredients to the butter mixture, beating until well combined. Form the dough into a large disk, wrap in plastic, and chill for at least 4 hours or overnight.
3. Preheat the oven to 350°. Scoop out 1 tsp. of the dough at a time and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a dry measuring cup or drinking glass that has been dipped in flour (after each "pressing" to prevent sticking) to form thin rounds. Press in one slice of ginger in the center of the round and sprinkle the tops of the cookies with turbinado sugar. Bake for 8 to 10 minutes, until crisp and browned. Transfer to a wire rack to cool.

***
Some of my most favorite Ginger links

Ginger Pig - Ginger pigs are one of those guilty pleasures. If you ever get the chance to try one, do it.
Ginger People - Absolute Ginger Heaven! I love their ginger chews!
Fentimans Ginger Beer - With a little bit of tang and a little bit of sweet, this ginger beer is just spicy enough to knock your socks off!
Birt and Tang Tea Shop - I think this is the best packaged ginger tea if you don't happen to have some fresh ginger on hand.

Fresh Ginger Tea
Every time I make Ginasnaps, I make a ginger tonic that can be diluted and made into several cups of fresh ginger root tea. Simply take all of your ginger peelings and soak them in 2 cups of boiling water for several hours. Strain ginger peels and dilute to a 50:50 mixture with more boiling water and 1 tsp. honey.
Deeee-lish-ous!

2 comments:

  1. These look good! I have been in the mood for cookies lately and ginger snaps sound delicious. Just need to stop by the store for a few ingredients. Cheers~


    Love the beer widgets too! mmmm beer

    ReplyDelete
  2. Thanks! I love my gingersnaps really spicy and hope you'll like this recipe. Try the oatmeal cookie recipe posted a couple of weeks ago. We've gotten rave reviews on that recipe!

    Mmmmmm Beer is right!!! Keep in touch for more liquid bread reviews!
    Gina

    ReplyDelete

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