Gingersnaps so crunchy little biscuits !

gingersnaps-so-crunchy-little-biscuitsSince I moved to Hamburg I think I have seen a little bit of the sun. Well at least were my weekends not so sunny, just not to be able to take benefit of it. For me who am coming from south France such a weather makes me think about autumn or early winter. And that weather makes me bake cookies!

So let’s continue my biscuit series with a super crunchy Ginger Snaps recipe. I found this recipe on Pinterest and I’ve been really attracted by the picture. The recipe comes from the Blog Saveur from which I adapted it in the European way with much less sugar. I also converted cups in gr, and I do not know if it had a big impact but the bicuits are really crunchy!

 

Ingredients for about 6 dozengingersnaps-so-crunchy-little-biscuits

  • 220g + 16g dark brown sugar
  • 340g unsalted butter, softened
  • 1 large egg
  • 16 g grated peeled fresh ginger
  • 12 g grated lemon zest
  • 480 g cups all-purpose flour
  • 16 g ground ginger
  • 24 g ground cinnamon
  • 12 g baking powder
  • 4 g ground white pepper
  • 2 g ground cloves

 

  • Using an electric mixer, beat the 220 g sugar and butter until smooth. Add the egg, fresh ginger, and lemon zest and beat again
  • In a bowl, whisk the dry ingredients together (flour, ground ginger, cinnamon, baking powder, white pepper, and cloves)
  • Gradually add the dry ingredients to the butter mixture, mix until well combined.
  • Wrap in plastic film, and chill for at least 4 hours or overnight.
  • Preheat the oven to 175°C. Scoop out with help of a tablespoon or a small cookie scoop a piece of the dough and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour (it prevents sticking) to form thin rounds.
  • Sprinkle the tops of the cookies with resting sugar and bake for 8 to 10 minutes, until crisp and browned.

gingersnaps-so-crunchy-little-biscuits

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