Friday, December 23, 2005

first i din know what the heck molasses are (apart from the fact theyre some kind of sugar).
then, there was the issue of no ground ginger..
when those were taken care of, realized there was no flour..

after 3 days of putting it off, my ginger snaps are finally baked.

the first batch was conveniently, er...., snapped by my busy siblings who were hurrying to go-dunno-where while i slug it out in the kitchen, buttery clothes and all...

ive always loved ginger.. crystallized ginger, teh halia that you could get in those kopi shops, and ginger snaps from marks and spencers. i expected the cookies to come out snappy and hard, like those my sis always buy, but they turned out crispy instead. read that ginger snaps dun have long shelf life, bout 2 days, so its time to munch away on ginger cookies. hee...

unlike choc chip cookies which might have a tendency to be cloyingly sweet sometime, ginger cookies are more forgiving on the tongue, and very addictive. ginger snaps can easily take on choc chip cookies and reign as my new fav cookie, anytime..

original recipe courtesy of : martha stewart

with me tweaking it here and there. basically:
- i put 5 tbsp of molasses instead of 6,
- reduced the brown and granulated sugar by bout 3 tbsp each
and
- substitute the white ground pepper for black ground pepper cos cant i just cant live without black pepper.. *grinz..

oh, and the molasses and ground ginger could be found at bakery shops... i found mine at phoon huat at jurong east..

verdict: buttery, crispy, gingery, spicy... (its said the ginger and spices comes out better on the second day)
i loike... hee...

Labels: recipes

r.z 3:55 PM  0 comments