Monday, October 3, 2016

Ginger Crisps

I love Gingersnaps. this is a thin crisp Ginger Cookie.

Once we discovered Lyle's Golden Syrup
and Lyle's Black Treacle, we've never used
Corn Syrup or Molasses again.
The taste in any baked goods is noticeably different.

Ginger Crisps

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with a Silpat or Parchment Paper.
1 - 2 1/2" round scalloped Cookie Cutter.

9 TBS Butter, room temperature
1/4 C Brown Sugar
1 TBS Lyle's Golden Syrup
1 1/4 C  All Purpose Flour
1/4 C  Almond Meal Flour
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Ground Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg
A Pinch of Salt
Small pieces of Candied Ginger for Garnish.

In a Large Mixing Bowl:
Cream together by hand with a Silicone Spatula until Creamy Smooth.

Golden Syrup
Stir well until completely combined.

Using a Sieve.
Almond Flour
Baking Powder
Baking Soda
Mix by hand using a Silicone Spatula until well combined.
The dough should begin to come together into a ball.

Flatten it into a disc.
Wrap tightly in Plastic Wrap.
Refrigerate for 1 hour.

On a Lightly Floured Surface:
Roll the dough to 1/16" or as thin as you can get it.
Cut out with the Cookie Cutter.

Flatten the Dough into a Disc, as thin as you can with your hands.
Place the Disc onto a Sheet of Parchment Paper and top it with another sheet of Parchment Paper.
Roll it as thin as you can.
Slide the Parchment, with the Dough, onto the Sheet Pan. Cut out the Cookies, removing the excess Dough to use again for the next batch.
This way you don't have to try and lift thin pieces of Dough and transfer them to the Sheet Pan.

Place the Cookies on the Sheet Pan.
Garnish the tops of each cookies with a thin strip of Candied Ginger.

Bake 9 - 10 minutes. They should be Crisp!

Remove Pan to a Rack to cool 5 minutes.
Transfer Cookies to the rack to cool completely.

Peace in the Kitchen!

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