Tuesday 27 January 2015

Gingersnap Biscuits

This week the Alpha Bakers are cooking Gingersnaps. Follow the link to see how the other group members fared this week. It's quite remarkable to see how different the same recipe can look when made by different bakers in different locations.

These biscuits are really delicious and very quick and easy to make. I love ginger and the flavour is quite strong in these, with a generous three teaspoons giving them a bit of residual spicy heat. They're also rather handsome (in the main).
 

Rose suggests a baking time for these biscuits which leaves them a bit chewy. I don't mean to be a pedant but the name does imply a certain kind of texture. (Although it occurs to me now that the snap could refer to the instant it takes to make them). Preferring a 'snappier' biscuit (similar to the delicious teeth-blunting gingernut biscuits) I cooked mine a bit longer.


I made the UK version that Rose provided as an alternative primarily because I thought they would be crunchier. The recipe involves melting butter and golden syrup, mixing it with self-raising flour, spices and an egg (UK version). 


The dough turned out a bit crumbly with just the one egg and I probably should have added a bit more egg as the recipe suggested. When I came to bake them they didn't flatten out that much and I needed to cook them longer just to get to chewy let alone crunchy.


You roll the dough into tablespoon sized balls. Make sure they don't have corners...


I lost track of the time but I may have baked them for just under 20 minutes and they were still reasonably chewy.  I had to use the convection microwave again which may have affected the timing. I suspect they would be delicious however long you cooked them. A few Alpha Bakers suggested adding glace ginger which I think would be a great variation.


Next week is Swedish Apricot Walnut Bread. My biga is waiting in the fridge...

14 comments:

  1. Very pretty cookies! Terribly unfair the name immediately conjures up comparison to a traditional gingersnap since they really in no way resemble the spicy, molasses laden version. I adore these. Next time I think I will add candied ginger and chocolate chips just to see.

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  2. I totally game in calling these ginger cookies and not gingersnaps... since everyone immediately things "snaps" and are surprise when they bite into a crunchy chewy cookie - a very good thing in my book. I'm in agreement, next time fresh ginger to the mix. Beautiful looking cookies

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  3. Gingersnaps was a bit misleading. I've never baked in a convection microwave. Your cookies look delish! If you haven't visited already, I'd love for you to stop by. Take care.

    Patricia @ ButterYum
    http://www.butteryum.org/roses-alpha-bakers/2015/1/25/tbb-gingersnaps

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  4. ב''ה

    Again, I love seeing your ingredient picture and that giant bag of golden castor sugar. Your cookies look great.

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  5. Your ingredient shot is wonderful, wish I could find Billington's here but no luck. Cookies look great!

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  6. I agree with everyone about the "snaps" part being misleading, haha. How about just ginger biscuits? We can start a new naming trend.

    Either way, your cookies are gorgeous - I love the crackling on top.

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  7. I have the same brand of sugar as you! :) Great cookies! Less one egg doesn't make it crunchier? I thought it would. I like crunchier cookies better..unless the soft cookies doesn't taste like raw dough.

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  8. Your cookies look great. Glad I'm not the only one who uses a scoop for the cookies. I don't like getting all sticky from rolling them in my hand. :) I've never used the microwave to bake in. Any suggestions? Our kitchen construction begins next week and I'll only have a microwave and induction burner for about 5 weeks. Yikes!

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    1. Jill, my microwave has a convection function, so it bakes more or less like an oven. I'm not sure about cooking with an ordinary microwave. You may want to check out some cook books on the subject. Good luck with the new kitchen. I had mine done 2 years ago and the process was a bit tortuous but I love the result.

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  9. The Lyle's Golden Syrup cookbook isn't here yet. If it doesn't have your childhood dumpling, do you have a recipe? Sounds really good!

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    1. Vicki, I'll have to ask my mother for hers but this one looks right: http://www.maggiebeer.com.au/recipes/golden-syrup-dumplings

      They're delicious but pretty stodgy and sweet. Great with cream or icecream.

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  10. Snap, schnapp. Delicious any way.

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  11. Really enjoyed your take on things - I was almost giggling out loud. The biscuits turned out beautifully didn't they? I am baking these tomorrow and it is so much fun to learn tips. One thing I am reading is different opinions about adding fresh ginger. I hope I don't turn out a "teeth blunting ginger-nut biscuit." You know Rose comments uses often and is quite fond of her Breville Smart Oven. Cheers.

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  12. Mine didn't snap but they were delicious! Sorry I somehow missed your post until today!

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