Holiday Ginger Snaps - ARKET

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Food

HOLIDAY GINGER SNAPS

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

First, source whole, high-quality spices. It really makes a difference.

01  Lightly toast the spices in a saucepan on medium heat.

02  Grind in a blender until fine.

03  Bring the syrup to boil and let cool.

04  Stir in the sugar, spices, salt, butter, and egg. Add the flour and work into a dough.

05  Let the dough rest in a cool place until the next day.

06  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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