So, I have failed you because I am a big fat loser. I really wanted to do them Frenchie things for you, but I had to be honest with myself, its simply not yet time. All things in their time and all things have a time. Let us finish of with the easy things; cookies, cakes and tarts. After which we can get into Fancy Frenchie’s and Breads. Fancy Frenchie’s, not because it is necessarily difficult, but because they are more technical and time consuming. Bread because bread has managed to torture me for some time and to be honest, I am a little scared. Darn yeast.
But on the bright side, GINGER COOKIES BITCH. Oh goodness, I promise you, these are a year-round winner and one of my favourite cookie recipes. I make them every Christmas without fail, if I dare try not I get royally shat out guys. My one aunt is kinda obsessed and my cousins friend always asks me if I’ve baked any, dude doesn’t even remember my name but he’s about them gingers. “Oh, but Badi, that’s a biased view” nope, co-workers, children, neighbor, random people I have never met all agree these is yum guys.
These are so easy to make and since they are so simple, I decided to run a little test. You know how recipes always ask for All Propose Flour (APF) and I always dupe it? Well I ran a little test to see which the winner is and if there is even a difference by making two separate batches and having people blind taste both and confirm which was better.
Ok, lets get into this thang.
Fixings to this here cookie
2 1/4 cups all-purpose flour or 45% Cake Flour 55% Bread Flour
6 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup brown sugar
1 tablespoon water/fresh orange juice
1/4 cup molasses/dark honey
2 tablespoons sugar
How we makin’ them gingers
Preheat oven to 175 degrees C. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture. (Optional: refrigerate overnight before baking)
Shape dough into teaspoon sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 5 cm apart onto an ungreased cookie sheet and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
You gon have to walk me through it
Yea, there is not much here to say on tips rather let’s discuss the substitutions and all that Jazz.
- Molasses and honey: the first time I made this I didn’t have any molasses so I substituted with a dark honey. I later tried it out with Molasses then Syrup. Personally, the honey takes the cookie for me. It gives off the same softness and rich flavor. Pleeeeeease do not use a soft/lightly coloured honey, the flavor it should add will just get lost behind the ginger and will make this cookie sad. I used the syrup once over Christmas when my cousin decided not to get the honey, man was I irritated. It was ok, not better than honey or molasses as they both have a bold flavor. So just fine is the syrup.
- APF and APF Dupe: ok, I baked both batches on the same day and gave both to unknowing participants and proceeded to grill them on which they preferred in terms of texture. Most preferred the APF dupe and I must say, I agree on a functional and preference level. APF is a nightmare to find in South Africa for some reason, and when I finally found it here, it was much more expensive in comparison to other flours. On the other hand, it was also nice to just need to use one flour and not worry about ratios and math’s. I almost failed math’s, please don’t make me convert weights and cups then divide things, it hurts. So why would I go with the dupe and why did other people agree with me? Well, by playing with the bread to cake flour ratios, you can decide how crunch to soft you want the cookies. These are supposed to be soft but man, I like a little crunch, so I made the ratio a full 45/55 but if you’d like them a little softer, a good 50/50 is for the win.
- Water and Orange Juice: really, the water is there to add the moisture in the cookie. So, since it’s just adding moisture, why not find a way to add a bit of kick to it. The difference is very subtle so don’t go out and buy a 5l of orange juice only to use one teaspoon. I mean, try it if you have some juice or random oranges laying around.
BTW, these are just cookies and cannot be rolled out and cut into Gingerbread Men. That’s a different cookie you weirdo.
So, yea babies. Those are the damn things.