With the cold weather already settling in early this year it is time to get the baking recipes started and light up the fireplace.I started off my first cookie baking this year with ginger snaps.
Ingredients:
Whole wheat flour - 1 1/2 cups
All purpose flour - 1/2 cup
Soy flour - 1/4 cup
Baking powder - 1 tsp
Nutmeg powder - 1 tsp
Black pepper powder - 1 tsp
Cocoa powder - 1 tbsp
Fresh ginger - 1 tbsp( grated)
Brown palm sugar - 3/4 cup
White sugar - 1/4 cup
Large egg - 1
Butter - 1 stick
Oil - 3 tbsp
Almond milk - 1/4 to 1/2 cup
Salt - 1 tsp
Leave the butter out in room temperature for half hour. Powder the brown sugar.
Add all the dry ingredients together in the food processor and blend well. Now add the melted butter, oil and the egg yo the dry ingredients. Let them blend well. Add the milk and run the processor in dough setting for a couple of minutes until it forms a soft dough.
Take the dough out and refrigerate it for an hour to two wrapped in cling wrap or a tight container.
Pre-heat oven to 375 F.
Remove the dough from the fridge and roll it into one inch balls and flatten it to 1/2 inch thickness on a baking tray. Bake it for 12-15 minutes. Makes about 40 cookies.
Recipe source:
http://smittenkitchen.com/blog/2011/11/gingersnaps/
No comments:
Post a Comment