You know those cookies (petit fours and the like) to eat with coffee? So, this recipe isn’t theirs, but it’s excellent with coffee! I wish I had tried it with one espresso.
The credits go entirely and exclusively to Simone Izumi (from Chocolatria) who gave me the recipe. Because at the end of the year I had some ideas to enter the market, but it hasn’t happened this time yet.
To test, I made half the recipe, you know… small oven, few baking sheets! You can use honey or molasses, the idea was to make it with molasses. However, the honey was open and in the right quantity.
The ginger flavor is the most evident, but mild. I mean, it doesn’t have all the aggression that would be associated with it. The other spices are present, but are not as noticeable. You know it’s there. The texture resembles a shortbread which is no surprise because of the butter, meaning: it’s crunchy. When the Simone He also told me that it is used to do gingerbread man.
I forgot to mention before, be careful with the clove powder, it’s strong as hell. At least what I have at home.
One detail that I found interesting, as the days went by the cookies got better! Serious. I ate one at different times (freshly baked, cold roast, the next day) and the next day was the best. So, no eating hot or cold as soon as it comes out of the oven!
Update (12/19/08)
I made the recipe again and this time I used sugarcane syrup instead of honey. It’s much more worth it with molasses! The dough was softer, probably because I added more molasses than ideal. But still, it’s much better. And how excellent gingerbread man is! Ah, use new cinnamon… the one forgotten in the cupboard is not ideal, heheheh.
Ginger Biscuit: Ginger Biscuit
Makes: 30 – 60 units, depending on size
- 1-1/4 cup. butter without salt (250g; room temperature)
- 4 cup. wheat flour
- 1/2 cup. sugarcane molasses
- 2 soup spoon chocolate powder
- 6 c. tea ginger powder
- 1 c. tea cinnamon powder
- 1 c. tea clove powder
- 1 c. tea chemical baking powder
- 1 c. tea refined salt
- 1 cup. refined sugar
- 1 ovo (beaten)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl, sift the dry ingredients, mix well and set aside.
- In a mixer, mix the butter with the sugar and beat until it becomes a light cream. Add the egg and beat some more. Gradually add the molasses.
- Reduce the mixer speed and gradually add the dry ingredients, beating until combined. In the bowl itself, knead to bring the entire dough together without force.
- Cover the dough with film or plastic bag. Refrigerate for 4 hours or overnight (I left it for 6 hours).
- Preheat the oven to 180ºC (moderate).
- Line 2 or more baking trays with baking paper and sprinkle with flour (if you have a non-stick baking tray and/or a silpat tray, neither action is necessary). Roll out the dough to a thickness of 5mm and cut with cookie cutters.
- Transfer with a spatula to the baking tray and bake for 10-20 minutes or until the edges are golden brown. Let cool in the pan until firm.
