(no subject)

[which_chick]

So I made some gingersnap cookies today. They are not very good examples of the breed. They snap okay, that part's on board. They're just not gingery enough.



I want gingersnaps that would off and invade Poland if they weren't being supervised. (Rammstein was once described as "Music to invade Poland To", a phrase I found amusing. That review, should you have any desire to read it, is found third down in the list of reviews here. Note, in passing, the delightful first review, which says, "the lingering suspicion is that it all probably makes so much more sense when accompanied by a giant artificial phallus." Well, certes*, Valerie. So many things do, after all.)

Here is the unsatisfactory gingersnap recipe:

2 1/3 c AP flour
1 t ground ginger
1 t cinnamon
1/2 t ground cloves
1/2 t salt
2 t baking soda
3/4 c butter
1 c sugar
1 large egg
1/3 c molasses

Cream butter, sugar. Add egg and beat in. Add molasses. Stir together dry ingredients. Mix dry and wet. Preheat your oven to 375°. Teaspoon sized lumps. Cook ten min. on parchment paper covered cookie sheet.

I think these cookies would be a shitload better with more ginger in them. Texturally, they are fine. They're absolutely easy and come together in a snap jiffy so I should be able to knock out another batch with, say, twice as much ginger in it this coming week. We'll see how that goes.

*If you're having trouble with certes, feel free to substitute "d'oh". I was just trying to class things up a bit for a change of pace.

Comments

[en-ki.livejournal.com]

Go away and come back when you have made Übermenschische gingersnäppen.

[electroweak.livejournal.com]

Gingerbread men shouldn't goosestep, sir.

[http://users.livejournal.com/_the_firedancer/]

H'mmmm, *makes note to look out for cookies with added ginger*

D'you remember how you were saying as the problem with eclairs was the left over egg whites?

Chocolate and almond Cake

250g (9oz) blanched almonds (or use pre-ground ones, though personally I find them flavourless)
200g (7oz) dark chocolate
(min 60% cocoa the regular stuff has too much added fat)
250g (9oz) sugar
7 egg whites

Fine chop the almonds and chocolate together in a food processor, then add the sugar and mix well. Beat the egg whites into a stiff meringue and fold into the chocolate and almond mixture. Grease a 23cm (9-inch) or thereabouts springform pan. Bake in a preheated 330 F / 150 C / gas mark 2 oven for 1 hour, until firm, will still be a little goey if you skewer it. I dust mine with icing sugar before serving, ymmv.
Also hazelenuts work too, if you're not an almond fan.

[cousinsue.livejournal.com]

You could try adding crystalized ginger, and a spoon full of fresh grated.