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Ginger Snaps


Sunday, May 01, 2011




I chanced upon this recipe years ago and it's been my to-go place whenever I need a ginger snap fix. In the past (as in living in Singapore), I used to scratch my itch with Marks and Spencer's ginger snaps. In the Netherlands it was a totally different matter. There wasn't a Marks and Sparks there and even worse, not a sign of ginger biscuits, snaps or otherwise to be seen on the supermarket shelves. The horror!

So in keeping with the if you can't buy it, make it yourself mentality I've developed over the years from living overseas, I started sourcing for a suitable recipe.

And I found this gem from allrecipes.


Everything about it was perfect except for the spice factor. If it was there, I totally missed it. Being Peranakan, my taste buds have been conditioned from birth to expect fireworks in the form of spices and flavour in my daily food.  And that goes double for  cakes and desserts. Anyway, after a few trials and hundreds of biscuits later, I got the measurements correct and I've been using the recipe since. Flash forward and we currently reside in Singapore.  I've on a few occasions, skipped over the ginger snaps from Marks and Sparks in favour of my home-baked ones. That's how much I love them.

In this instance, I baked two versions: sugar coated for me and plain for the Son. Flavour wise it's the same both ways. On the matter of texture, the sugar coated snaps are satisfyingly crunchy. The plain ones soft and chewy. I am partial to crunchy.


And just for my own amusement, I gathered some dough and made three of these:


I never got to frost the cuties though because, faster than you can say gingerbread man, a certain eleven year gobbled them up.

"Look mum! No head!"

Below is my spiced up version of the ginger snaps. I have highlighted the changes in red. For the original recipe, please click here.


Ginger Snaps (all spiced up and ready to roll)


You Need:

1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoon ground allspice
4-5 tablespoon ground ginger
1/3 cup white sugar for decoration

You Do:
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, allspice and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

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The Dutchess of Cookalot whipped this up at 12:33 am

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Comments:
Sounds totally yummy!
 
Yum yum and looks so good too! I love ginger snaps!!!
 
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