Dienstag, 17. Dezember 2013
The dough for these Ginger Snaps is definitely on the sticky side and it is a bit tricky to cut them out and place them on the sheets. Therefore, a thicker rolled out dough is no bad idea.
Baking time was longer than the recipe says (about 10 mins). Like that, they quickly turned out very cracky. But otherwise it would not have been possible to transfer them on a cooling rack.
I made stars and flowers, but the figure "ran out". So, as so often, they don't look pretty at all. I sprinkled them with some anis flavoured pearls in pink and white and like that liked still liked the look. Taste was fine (I used some more ginger) and I am pretty ok with them. They don't look like Ginger Snaps I know from american food stores - next time I would make thicker figures, definietly.
Amnesty Cookies (or Composte Cookies or Kitchen Sink Cookies, whatever you like to call them) around New Years Eve. But this year I will be in Hamburg for some days, so I had to do them now. I do this since I started baking four years ago because I like the idea of "pardoning" everything you find in the closet left over. I stole the idea from David Lebovitz (who links to Amateur Gourmets blog entry on Momofukus Composte Cookies . This year I used "Mikado" (chocolate coated biscuit-sticks, I used white chocolate), gummy bears and for the salted treat chips flavoured with pumpkin-seed oil (a very dark, almost black but still green oil with a very special tastem not at all like pumpkin itself - very common in some parts of Austria). The chips do not taste a lot like the oil but are green. All together, these turned out pretty good, I liked this years version a lot and so tdid my colleagues!