GINGERSNAPS

Anneka Manning's Cookbook

Gingersnaps are one of my favorite cookies. They look plain, but they have enough kicks that surely shake up your taste buds. I just love the intense flavor of ginger and a healthy hint of pumpkin pie spice. They’re delicious when they’re still warm and soft. Delectable. Melt in your mouth. 

 They’re perfect for fall weather – a harmonious companion to a cup of calming Earl Grey. Go ahead, dunk them into your milk. They’re also called as either ginger nuts or ginger cookies. Whatever name you prefer, enjoy them. It’s even better when you share them.

For these cookies, I use the recipe from Anneka Manning’s Mastering the Art of Baking, which has become my bible for learning how to bake. The recipe is easy to read and follow, and the results often turn out almost perfect. Of course, there are also numerous recipes online that you can try. For now, I’ll just stick to the basic. 

 Here is the recipe:

GINGERSNAPS
Yields 35
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
Ingredients
  1. 2 cups all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1 tablespoon ground ginger
  4. 1/2 teaspoon pumpkin pie spice
  5. 1 cup firmly packed light brown sugar
  6. 41/2 ounces (11/2 sticks) of chilled unsalted butter, chopped
  7. 1/4 cup of boiling water
  8. 1 tablespoon of corn syrup
Instructions
  1. Preheat the oven to 350°F. Line 2 large baking sheets with non-stick parchment paper.
  2. Sift the flour, baking soda, ginger, and pumpkin pie spice into a large bowl. Stir in the brown sugar. Add butter and use your fingertips to rub the flour mixture and butter until it is fine and crumbly.
  3. Combine the hot water and corn syrup and stir well. Add to the flour mixture and use a spatula to mix to a soft dough.
  4. Roll 2 teaspoons of mixture into a ball and place it on a lined baking sheet. Repeat this process for the rest of the mixture. Make sure to leave 2 inches of space between each ball so that they can expand.
  5. Use the base of a drinking glass and flatten the ball into a thick round disc.
  6. Bake the gingersnaps for 15 minutes, swapping the baking sheets around halfway through cooking. Continue to bake it until golden and delicious.
  7. Leave the cookies on the baking sheet for 10 minutes before transferring them on to a wire cooling rack.
Notes
  1. Sprinkle a pinch of large-crystal brown sugar on top of the cookies to make them glistening.
Adapted from ANNEKA MANNING - MASTERING THE ART OF BAKING
TONY LAM COOKS http://tonylamcooks.com/
Gingersnapsprep

Dry Ingredients

 

 Gingersnaps

 

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