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Gingersnap Cookies
Introduce
Chef :
cookpad.japanGingersnap Cookies
I like crispy gingersnaps, but I tried to make ones with moist insides. By adding 2 tablespoons of vegetable oil, you can make gingersnaps with a crispy outside and moist center.
Ingredient
Food ration :
4 servings
160 grams
Butter
2 tbsp
Vegetable oil
120 grams
Brown sugar
80 grams
Granulated sugar
80 ml
Black treacle (molasses)
1
Egg
1 dash
Vanilla extract
300 grams
Plain flour
1/4 tsp
Salt
1 tsp
Cinnamon
1 tbsp
Powdered dried ginger
1 dash
Powdered nutmeg
1 dash
Powdered clove
Cooking instructions
* Step 1
Combine and sift the dry ingredients: plain flour, baking soda, salt, powdered cinnamon, nutmeg and clove.
* Step 2
Soften the butter at room temperature and put in a bowl with vegetable oil and sugar. Beat until pale.
* Step 3
Stir in the black treacle, eggs, and vanilla extract.
* Step 4
Add the dry ingredients from Step 1 in 2-3 batches to the mixture from Step 3.
* Step 5
After mixing, bring the mixture together as a dough and chill in the fridge for several hours.
* Step 6
Spoon 1 tablespoon of the mixture and shape into a ball. Roll the balls in the granulated brown sugar.
* Step 7
Arrange the balls at intervals on a baking sheet lined with baking parchment. Press each ball with a flat-bottomed cup to flatten just slightly.
* Step 8
Bake for 11-13 minutes in an oven pre-heated to 180˚C.
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