Recipe from the Book: "The Christmas Cookie Club" by Ann Pearlman.
With the courtesy of A. Pearlman
Chapter 12: Taylor
12 February 2012: These cookies are the most amazing Ginger Crisps I've ever tasted. Deliciooous! Absolutely delicioooous!
Comments on my facebook page:
Comments on my facebook page:
Amanda S.: Thank you Carola! These are sublime! Looking forward to trying to make them, although I definitely do not have any crystalised ginger in the house! Could I substitute more fresh, if so any idea of the quantity? Thanks again! Xx 13 Feb. 2012, 7.38
Sweet and that's it: Hi Amanda, I suppose you could do without the crystlised ginger, but the cookie won't probably be the same. I'd double the quantity of the fresh ginger or quickly run / ride to Migros. They do sell crystalised ginger . 13 Feb. 2012, 10.51
Ann Pearlman: Thank you so much for baking all these cookies! I've so enjoyed seeing your pictures and comments. I'm going to miss looking forward to the next one! But not you because I know we're going to continue hanging out on FB. Hey... you could also try to make crystallizedginger. My grandmother used to and I notice that there are recipes on the internet for it. Something I've always wanted to try! 13 Feb. 2012, 18.40
Sweet and that's it: Homemade crystalized ginger! What a great idea! Thank you Ann! 13 Feb. 2012, 21.15
Amanda S.: Hi Carola, today I am making these. Pancakes made and eaten, porridge made for the husband. Weather blizzarding outside, post lady on the bike who got stuck in the snow outside my house has been pushed to safety and I have shoveled a path should anyone official need to reach my house!!! Time to bake! Xx 15 Feb. 2012, 9.30
Amanda S.: It's chilling! ...brownies in the oven too! Time for a healthy cuppa! Xx 15 Feb 2012,10.
Sweet and that's it: Amanda, what a boost of energy! Lucky you!!!! 15 Feb. 2012, 11.09
Makes about 6 1/2 dozen cookies:
1 cup (225 g) butter
1 ½ cup (320 g) sugar
Beat butter & sugar together 2 minutes.
Add 1 egg + 1 yolk,
¾ teaspoon salt,
1 teaspoon fresh ginger (finely chopped)
2 tablespoons chopped crystallized ginger
Use whisk to blend
2 cups (280 g) + 2 tablespoons of flour,
1 ½ teaspoon powdered ginger,
1 teaspoon baking powder and add to mixture.
Add 1/3 cup (80 ml) dark molasses
Make into 2” (5 cm) rolls, roll in coarse sugar and chill a couple of hours (or freeze for a few days if you want.)
Cut into 1/8" (3 mm) slices and sprinkle with more coarse sugar
Bake for 12 minutes at 350°F (175°C).
Capitolo 12: Taylor
12 Febbraio 2012: Questi biscotti sono in assoluto i migliori biscotti allo zenzero e melassa. Deliziosi! Veramente deliziosi! Attenzione: creano dipendenza!
Ingredienti per 6 1/2 dozzine di biscotti:
225 g burro soffice
320 g zucchero
Sbattere il burro con lo zucchero per due minuti.
Aggiungere 1 uovo + 1 tuorlo
3/4 cucchiaini di sale
1 cucchiaino di zenzero fresco tritato
2 cucchiai di zenzero cristallizzato a pezzettini
Con una frusta mescolare
280 g + 2 cucchiai di farina
1 1/2 cucchiai di zenzero in polvere
1 cucchiaino di lievito per dolci
e aggiungere alla miscela.
Aggiungere 80 ml di melassa
Formare dei rotolini di 5 cm di diametro e rotolare nello zucchero (granella grossa).
Mettere al fresco per un paio di ore (o se preferite, congelare per qualche giorno).
Preriscaldare il forno a 175°C.
Tagliare a fettine di 3 mm di spessore, cospargere di zucchero (granella grossa) e cuocere nel forno per 12 minuti.