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Hello, everyone! In this episode I'm preparing an Autumn Afternoon Tea. Please join me as I light a fire, assemble sandwiches, and bake some delicious Gingersnap Cookies!
Wooden Tea Tray amzn.to/3rgC9iN
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Gingersnap Cookies
Ingredients for about 45 2-inch-diameter cookies
Make-ahead note: The cookie dough can be formed and frozen. Bake it off at your leisure!
The dry ingredients:
1 2/3 cups (236g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
A pinch (about 1/4 teaspoon) black pepper
The wet ingredients:
1/2 cup (113g) salted or unsalted butter, melted
1/2 cup (100g) granulated sugar
1/4 cup (50g)
The yolk from a large egg
1/2 teaspoon pure vanilla extract
2 tablespoons unsulphured molasses
2 tablespoons whole milk
For coating the cookies:
1/2 cup granulated sugar -- put this in a zip-lock bag
Preheat the oven to 315°F (157°C).
In a medium bowl, whisk together the dry ingredients.
In a large bowl, beat together the wet ingredients with a spatula.
Add half of the dry mixture to the wet, and stir with a spatula to combine. Then stir in the remaining dry mixture. The dough should be quite stiff.
Form teaspoon-size cookies (a 1-inch-diameter cookie scoop is helpful here), roll them into balls, and put them, 6-7 at a time, in the bag of sugar. Shake the bag to insure the dough balls are coated. Then arrange the balls 2 inches apart on parchment-lined baking sheets (15 balls per baking sheet).
Bake in the preheated oven until the balls of dough flatten, and their outer edge turns crisp -- 18-20 minutes. For cookies that are crisp throughout, bake for 20-22 minutes.
Transfer the cookies to wire racks to cool. Cookies will continue to crisp as they cool to room temperature.