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.
