The first time I ate gingersnaps That’s when I personally met Cinara from Cinara’s Place. Being cute, she gave it to me as a gift at our meeting a few years ago, I commented here: In São Paulo, Food was a Supporting Role.
This time I took more time than usual to do it… hahahah And when I decide to go The fight to cook and do, what happens?
Didn’t find ginger powdercan you believe?
To be honest, it took me almost a few days to find it here in the countryside. Go to three supermarket chains and nothing. The salvation of the country (and the recipe) was the grocery store that always has different things. It’s the same one that has poppy seeds again for R$127/kg.
I would like to take this opportunity to thank the staff #lindo do twitter (follow us:) who sympathized with my ordeal and offered to send me. Thank you beautiful ones!
The gingersnap recipe came, of course, from Cinara! I secretly stole her recipe. I practically didn’t change anything, I just added the powdered cloves. Ah, add very little, the spice is strong and if you get it wrong it will look like you went to the dentist.
If you want the sweetest cookie, don’t remove the excess crystal sugar from the rolling pin. And I recommend storing it in a tightly closed container.
Gingersnaps: Gingerbread Cookies
Makes: 50 units
- 315 g wheat flour
- 160 mL vegetable oil
- 145 g Brown sugar
- 110 g sugarcane molasses
- 1 ovo
- 6 g sodium bicarbonate (1 cup of sweet soup)
- 4 g ginger powder (1 cup of sweet soup)
- 4 g cinnamon powder (1 cup of sweet soup)
- 0,5-1 g clove powder (less than 1/4 tsp)
- Crystal Sugar (to curl)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC.
- In the bowl of a mixer, add all the ingredients, except the wheat flour.
- Beat with a paddle attachment until smooth.
- Add the wheat flour little by little, beating just to incorporate.
- Make balls weighing around 15g (more or less a tablespoon) and roll in crystal sugar, removing the excess.
- Distribute the sugared balls on a non-stick baking tray (if not, grease it lightly just to be safe). Space the balls well, about 2.5cm around. The cookie spreads.
- Bake at 180ºC for about 10 minutes, the edges should be slightly golden.
- Remove from the oven and let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool.
- Store in a tightly closed container. In the first few days it becomes crunchy, as time goes by the crunchiness decreases due to the humidity in the environment.
