32 Grenville Street M4Y 1A3
NOTE: This is an adaptation of a recipe that appeared in The Toronto Star Saturday, November 30, 2013 in their Cookie Calendar section
- ĺ cup (185 ml) butter at room temperature.
- 2 cups (500 ml) white sugar
- 3ĺ cups (935 ml) all-purpose white flour
- 2 large eggs
- Ĺ cup (125 ml) molasses
- 2 teaspoons white vinegar
- 1Ĺ teaspoons baking powder
- 3 teaspoons ground ginger
- Ĺ teaspoon ground cinnamon
- ľ teaspoon ground cloves
- ľ teaspoon salt
Donít sweat the details. I had a Ĺ cup of icing sugar lying around, so I used that up and used less white sugar. Also no ground cloves, but not to worry Ė these are essentially sugar cookies with ginger taste!
I tossed the lot into my bread-maker tub Ė my favorite mixing device Ė and ran it for about ten minutes all up. The tub was almost full, so it didnít mix well. Next time Iíll mix it in two batches Ė maybe mix all the wet stuff, then add the dry stuff.
Three pounds of lovely ginger cookie mix.
Here is whatís 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 300į oven for twelve minutes.
I felt that my mixture was too runny, so I added a Ĺ 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. Itís a good thing I firmed up the remainder.
Monday, September 21, 2015
I have simplified the recipe:-
- Ĺ cup margarine at room temperature.
- Ĺ cup white sugar
- Three Ĺ -cups cake & pastry flour
- 1 egg
- Ĺ 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.
Toronto, Friday, September 25, 2015 1:39 PM
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