Here is another blog post where I desperately try not to over indulge in personal happenings, but after an intense week of work at Faircake, topped with mounds of uni work that requires writing about things I dont really care about, in a news style that I dont even pay attention to out of uni, I thought I'd treat myself to some 'me' writing. And, of course, writing about what I love the most. Which if you take a wild guess, perhaps you might know what it is...its flirtatiously written and if done well - can read as good as it tastes (its baking by the way). So after such a busy and tiresome (but half great) week, I give you Miette Gingersnaps! I wrote this recipe out on tuesday after work - but was so tired that I had to leave it until tonight! (yes it is a Friday night in the UK, YES I am 19 years old).
Back to the Gingersnaps, I wasn't overly fond of the taste but I think it's because I left out the puree and candied ginger, and also substituted quite a few ingredients! But do give it a go, and follow the recipe methodically whilst I mentally prepare myself into writing 2 portfolios in 6 days...
2 cups all purpose flour
Half cup wheat flour (optional)
Half tsp salt
1 tbsp plus 1 tsp ground ginger
Generous quarter tsp ground cinnamon
Eighth tsp ground cloves
Eighth tsp ground white pepper
Quarter tsp ground nutmeg
Quarter tsp cardamom
1 cup (226g) unsalted butter ( I used a turkish pastry butter called 'Sana')
Three quarter cup light brown sugar
2 tbsp honey
4 tbsp molasses (or golden syrup)
Half cup minced candied ginger (optional)
2 tsp ginger puree (optional)
granulated sugar for dusting
- In a freestanding mixer, cream together the sugar and butter for a few minutes.
- Pour in the honey and molasses until creamy.
- In a seperate bowl sift together all the dry ingredients.
- Gradually add them to the butter mixture in thirds until you have a moist looking dough.
- Wrap the dough in clingfilm and refrigerate for half an hour.
- Preheat the oven to 180 degrees.
- Roll out the dough on a floured surface and use your favourite cutter to mould out 1/2 inch rounds.
- Place on a baking tray lined with baking parchment at least 4 cm apart.
- Dust with granulated sugar
- Bake for 10/12 minutes.