Ginger Snaps

This is an adaptation of a recipe that appeared in The Toronto Star Saturday, November 30, 2013 in their Cookie Calendar section

• ¾ cup (185 ml) butter at room temperature.

• 2 cups (500 ml) white sugar

• 3¾ cups (935 ml) all-purpose white flour

• 2 large eggs

• ½ cup (125 ml) molasses

• 2 teaspoons white vinegar

• 1½ teaspoons baking powder

• 3 teaspoons ground ginger

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

Don’t sweat the details. I had a ½ cup of icing sugar lying around, so I used that up and used less white sugar. Also no ground cloves, but not to worry – these are essentially sugar cookies with ginger taste!

I tossed the lot into my bread-maker tub – my favorite mixing device – and ran it for about ten minutes all up. The tub was almost full, so it didn’t mix well. Next time I’ll mix it in two batches – maybe mix all the wet stuff, then add the dry stuff.

Three pounds of lovely ginger cookie mix.

Here is what’s left over after spooning out a half-dozen or so cookies for baking. This lidded tub will rest in the refrigerator for a day or two.

Yep! Two pounds of the stuff ready for a drop-in guest.

Whatever; I ended up with a lovely paste which I spooned out a heaped teaspoon at a time onto a sheet of parchment paper on a baking tray, and popped in a pre-heated 300° oven for twelve minutes.

I felt that my mixture was too runny, so I added a ½ cup white flour to the remaining mass and re-mixed it for three minutes before storing it in a clear plastic tub in the refrigerator.

Here are the cookies waiting to be separated and cooled. You can see that the mixture was indeed to sloppy. It’s a good thing I firmed up the remainder.

Monday, September 21, 2015

I have simplified the recipe:-

• ½ cup margarine at room temperature.

• ½ cup white sugar

• Three ½ -cups cake & pastry flour

• 1 egg

• ½ cup molasses

• 1 teaspoon baking powder

• 3 HEAPED teaspoons ground ginger

My mother was a great improviser; living where we did she had to improvise.

Sunday, December 03, 2017

• ½ cup (one block) cooking margarine bring to room temperature overnight in mixing bowl.

• Add 1 cup (four ounces) dark brown sugar

• Add one egg ( ounces)

• Add one half cup ( ounces) molasses

Mix these liquid ingredients gently for ten minutes

• One teaspoon baking soda

• ½ teaspoon nutmeg

• Four teaspoons ground ginger

• Two ounces fresh ginger, grated.

• 1½ cups (12 ounces) flour, mix in slowly ten minutes

Makes a a tub of mix that weighs net 1½ pounds (24 ounces)

Fifteen minutes at 350º (twice) then Twenty minutes at 350º

Judgement: best yet, but not solid and snappy like Mum’s

Monday, December 04, 2017; maybe mine are puffy cushions because of the baking soda? Try one batch without. Twenty-five minutes began to char the bases.

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