Food|October 2024
Holiday ginger snaps
Prepare for holiday gatherings with traditional ginger snaps. These classic cookies come with a twist, featuring cinnamon, ginger and cardemom, allong with an extra zing of Sichuan pepper and sea salt.
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Ingredients
1000g whole-grain heritage wheat flour*
450g light sugar-beet syrup
300g salted butter, room temperature
420g organic caster sugar
1 egg
8g whole cloves
30g cinnamon, whole sticks
10g dried ginger, in pieces
20g cardamom seeds
5g fennel seeds
5g Sichuan pepper
8g sea salt
Method
Lightly toast the spices in a saucepan on medium heat.
Grind in a blender until fine.
Bring the syrup to boil and let cool.
Stir in the sugar, spices, salt, butter, and egg. Add the flour and work into a dough.
Let the dough rest in a cool place until the next day.Roll the dough thinly into oblong shapes, approximately 10g per piece. Bake on greaseproof paper in 180°C for 8 minutes. Let cool.
Serving
Top the ginger snaps with blue cheese and soft dates. Sprinkle some crushed fennel on top and then a drop or two of olive oil.
* Remember, all flours are different. Depending on the characteristics, you might have to increase or reduce the amount.
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