Christmas is approaching quickly, and although it's pretty warm here these days, I was craving for another spiced cookie for this blog, one with ginger, and cinnamon, and more ginger.
One you could dunk in a cup of hot tea.
And then I stumbled upon these beautiful dark and crinkly cookies. I had never made ginger snaps before I think, but I liked their aspect and description immediately.
They are made with wholegrain rye flour which I love in cookies. And they use ginger in two ways; dry and candied. They carry lots of spices but none of them is overwhelming, and their subtle sweetness comes from molasses and dark brown sugar. Believe me, they're a keeper.
I think they're perfect for the dark winter months after Christmas, too.
Recipe (adapted from this one, which is adapted from the Violet Bakery Cookbook)
200 grams wholegrain rye flour
1,5 tsp ground ginger
1,5 tsp ground cinnamon
0,25 tsp ground cardamom
0,25 tsp ground coriander
a small pinch of ground nutmeg
a small pinch of ground cloves
a pinch of salt
1 tsp baking soda
125 grams butter, at room temperature
65 grams dark brown sugar (I used panela)
100 grams molasses
1,5 tsp boiling water
50 grams candied ginger, chopped
Preheat your oven to 170º C fan.
Combine the flour, spices, candied ginger, salt and baking soda.
Mix the butter and sugar until very fluffy and light, for about 5 minutes.
Add the molasses and combine, then add the water, followed by the flour mix. You'll end up with a soft sticky dough.
Divide the dough in 12-24 pieces (see note) and quickly shape them into balls, then place them on two baking trays lined with parchment paper. They have to be separated as they will spread during baking.
Flatten the balls with the back of a spoon or your hands.
Bake for 15-20 minutes, rotating the trays once. The cookies will still be soft in the centre.
Leave them to cool on the trays and then on a cookie rack and store in an airtight container.
Note: The size of your cookies is up to you. The original recipe yields 12 cookies, I made about 20 , adjust your baking time accordingly.
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