I don’t make cutout cookies every Christmas holiday, but I will bake gingersnaps! It’s because ginger is my favorite spice/ingredient to bake with. I’ve been known to nibble on spicy little bits of crystallized ginger, which is probably too gross of a habit to share publicly, but the sweet zing that comes in every bite is so good! No reviews 1 Tbsp ground ginger 1 Tbsp chai masala, homemade or store-bought 2 to 3 tsp ground Assam or Darjeeling tea leaves 1 ½ tsp baking soda 1 cup/220 g unsalted butter, cubed at room temperature ¾ cup/150 g packed dark brown sugar 1 large egg, at room temperature ½ cup/120 ml date syrup or unsulfured molasses 1 Tbsp peeled and grated fresh ginger ½ cup/120 g chopped crystallized ginger 1 cup/200 g demerara sugar or sparkling sugar My Christmas baking memory was some years back when I made dozen of seasonal cookies as gifts and for purchase. Much work yet great reward! http://www.myhappynook.com Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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