GINGERSNAPS

 

March 10, 2015

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I think it's true that with time one develops preferences--preferences for texture, taste, sweetness, amongst other things. What is remarkable about this cookie is its simple and direct flavour profile. The ingredients are your everyday pantry items: butter, golden syrup, eggs, flour, leavening and ginger. No cinnamon or nutmeg to complicate things. Just ginger. That's all. The result is an uncommonly fresh, crisp and sparkly flavour and texture. It's so unusual that I would choose the same words to describe both sides of the experience, but I have no choice! This cookie hits the mark in 3D. It ROCKS!

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Instructions

MELT THE BUTTER WITH THE GOLDEN SYRUP

  • I melted the butter and golden syrup and let it cool, and let it cool, and let it cool. I really wanted the butter and sugar to thicken slightly and to feel cool to the touch, so I put it in the refrigerator for 5 minute intervals until it was creamy and thick. The flavour of these two ingredients together sets the tone for this cookie.

Crumbly dough before the egg.
Crumbly dough before the egg.

MIX THE DRY COOKIE INGREDIENTS

  • I didn't use castor sugar, but instead took Rose up on her suggestion to blend granulated sugar and light brown sugar. I also took note that the only spice in this cookie is ground ginger. No other spices to enhance (complicate) the ginger.

MAKE THE COOKIE DOUGH

  • I don't know if any of you do this, but I am a raw dough taster. I taste all the time, and this dough tasted fresh and clean: bright ginger, and golden sweet butter was all I could taste. Love it so far.

Dough before it goes in the fridge.
Dough before it goes in the fridge.

ROLL THE COOKIE DOUGH INTO BALLS

  • This was a no pressure dough because the butter had been melted and it didn't have to be kept cold while working with it. And I know now that if Rose says to space the unbaked cookies 2 inches apart, then I do as I'm instructed. I've learned my lesson with the Coffee Crisps!

Gingersnaps out of the oven.
Gingersnaps out of the oven.

BAKE THE COOKIES

  • Standard stuff here, except I took the cookie's temperature. I felt so silly with the thermometer in my hand, poking the tender cookie with the probe. Honestly, it was a humiliating experience for both me and the cookie.

Crispy interior. Gingersnaps, The Finer Cookie.
Crispy interior. Gingersnaps, The Finer Cookie.

COOLING (TASTING) THE COOKIES

  • The end result is a chewy, crispy, gingery experience. The heat lingers on the palate for quite a while, and it is nothing but enjoyable in both texture and taste. Without question in my mind, or anyone else's for that matter, this is a winner of a cookie!

Gingersnaps ,The Finer Cookie.
Gingersnaps ,The Finer Cookie.

  • Disclaimer: As previously noted, no recipes are shared in my Baking Bible posts, due to publishing restrictions enforced by the publisher of Rose Levy Beranbaum's The Baking Bible. But, you can support me and her by purchasing the book.
  • NOTE ON THE PHOTOGRAPHY: This final shot is a Photoshop miracle or a "simple" montage of five photographs. We started with the idea of creating a cookie comet whizzing across the white countertop, but the cookies wouldn't cooperate, so we changed course and shot them like this. The kitchen, turned photo studio, was crowded with three flash heads, a honeycomb snoot to create the hard shadow, white seamless paper, clamps, stands, and lots of coffee and music because it was 7am. My neighbours must have thought we were being abducted by aliens because every time the flash heads went off, the windows whited out. The final image looks like an alien landscape inhabited by Gingersnaps. We were just fooling around.
TAGS:  THE BAKING BIBLE   ginger       LABELS: Alpha Bakers 

Comments

15 Comments

Joan Wade   2017-01-08

What a great post, and information more than I have seen. I have a cast on my wrist so am going to do these for catch up since I don't have to push and roll. Your tips and your photography are inspirational!

Kimberlie 2017-01-08

Thank you Joan

Catherine   2017-01-08

I don't understand why anyone wouldn't eat cookie dough! I still have no idea how you made that photo but it looks great.

Mendy   2017-01-08

Looks like your cookies rolled around on the counter a bit. They look great anyways. :)

evilcakelady   2017-01-08

great photos, especially the over the top dancing cookies :) i also felt a little silly for probing a cookie with my thermometer.

faithy   2017-01-08

Wow!! Kim, you are amazing! Your photography skill is like superb!! Even though I have no idea what you are saying about how you achieved the shot ..hahaha.. cos I only know how to use idiot proof cameras..lol! It's such a perfect shot for your perfect cookies! I'm so impressed!

Kimberlie 2017-01-08

Thank you Faithy.

Anu   2017-01-08

These are my favourite all time cookies and I love how you take us through your steps of baking them. Makes me want to try and outdo myself and get to the perfect combination of crunch, spice and chewiness.

Kimberlie 2017-01-08

Hi Anu, I had no idea these are your favourites. Had I known, I would have saved you a couple. Anyway, these are easy and I know you would have success with them.

Patricia Reitz   2017-01-08

I totally crush on your photos - each week I can't wait to see what treats are in store for my eyes :). Oh yes, I am definitely a raw dough taster - how can a person not be? Unfathomable. Humiliating for you and the cookie - lol!! Patricia @ ButterYum http://www.butteryum.org/roses-alpha-bakers/2015/1/25/tbb-gingersna

Kimberlie 2017-01-08

Oh know! The pressure's on!

Jenn   2017-01-08

Kim, you guys don't have to be in the shot. Just the table or table area. If it's not too much trouble that is.

Jim Wolf   2017-01-08

Great picture! Thanks for the explanation - that will help me explain to Marie why I don't do something even a tenth as spectacular.

Kimberlie 2017-01-08

Thanks Jim. Nice to know you're peaking in on the action.

Jenn   2017-01-08

When I first saw the photo, I thought "how did she do that?" Thanks for explaining the photography process. I think it's look fun! (And I definitely likes it better than cookie comet). I'd love to see a picture of the set up sometimes, if you don't mind sharing.

Kimberlie 2017-01-08

You know, it didn't cross my mind that anyone would be interested in a setup shot. Next time, I'll see what I can do. I warn you though, Rick and I are still in our PJ's when we take these final shots. We aren't looking too pretty.

Michele   2017-01-08

Kim, your photos are always great, but this one is simply amazing!! Love your post on this recipe. I really enjoyed this cookie, although I managed to turn it it into a major production. I didn't get enough ginger flavor, but Marie says the weight is misprint in the book! Perhaps I will like it better next time with the increased amount. www.artfuloven.com

Kimberlie 2017-01-08

I'm happy you liked the photo. It took a lot of time, and my poor dog needed my attention when I was finished.

Monica   2017-01-08

That photo!!!! And we are kindred souls you and I ... I'm also a raw dough taster!

Kimberlie 2017-01-08

To my fellow raw dough taster, thanks for your kind words.

Michele hannahson   2017-01-08

Love the read, and enjoyed the pics, now only if I were visiting, I could enjoy the taste, my mouth is watering!! Beautifully done! ?

Kimberlie 2017-01-08

Hi Michele! Yes, I'll save you a few for you if you come visit. You're due!

Glori   2017-01-08

Love the first picture.

Kimberlie 2017-01-08

Thanks Glori.

Vicki   2017-01-08

"it was a humiliating experience for both me and the cookie. " Hahahaha! I felt the same way! All I could think of it was better than the zillion times I took the temperature of sick kids. For fooling around, this is simply a brilliant photo. I think Rose should beg you to photograph her next book.

Kimberlie 2017-01-08

You are too kind! Thanks for such a thumbs up on the photo. I felt a little nervous about posting this image because it is such a highly processed photo, and a bit over the top (if you know what I mean). But you know, I just put it out there to see what would happen. I'm glad you like it.

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GINGERSNAPS

Ingredients
Instructions

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