Tom’s Magical Ginger Cookies
hello there old friends
These cookies are legendary. They have caused riots. They have caused lunacy. But most of all, they have caused extreme delicious satisfaction; so this week (the ultimate week of the year for baking spiced Christmassy creations!) I looked to this much-favored cookie for those sought-after tender mouthfuls of spiced joy everyone craves in the festive season. They really are the epitome of moreishness, and I cannot wait for you to get on this ginger bandwagon.
the sugar makes them sparkle, making them even more magical!
Tom’s Great-Grandmother’s Ginger Cookies
(to Tom!)
- Preheat oven to 375
- In a large bowl (not the one you’ll end up mixing in), add flour, salt, baking soda, cinnamon, ground ginger and ground cloves. Set these aside for later.
- In your mixing bowl, mix sugar, canola oil and molasses.
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Add one egg.
- Fold in the dry ingredients in 3 parts to the wet ingredients and keep mixing.
- Pull off small dough balls and roll in sugar before putting on cookie sheet. Leave a couple inches of room between cookies as they’ll expand a bit
- Bake at 375F for ~7 minutes, or until cracks have formed across the top of the cookies. Be careful with HOT ovens!! These are sensitive cookies!! Let them cool on the cookie sheet, but move them with a spatula a bit so they don’t stick.
- Share! Enjoy! Rejoice!
trays and trays of joy!
Snappity Gingersnap
key ingredients for a key freezer friend
Ginger is one of those wonder-flavors: refreshing in the summer, and warming on a cool winter’s night. In this way, it is one of my favorites (as you could probably tell by my fascination with Crabbies…) and so I wanted to created something that was so ultimately gingery, that nothing could capture the same zestiness in per-bite-power (a new unit I just invented…). Therefore, not only did it need the crunch of Gingersnaps, but also the spicy kick of raw ginger, fresh from the vegetable aisle. Perfect for right now, when the London air is quickly cooling, and turtlenecks and scarves are looking more and more cozy and sensible.
Gingersnap Spice Cream
(for when you just have to cut the cold snap of cream, with spicy cream…from NYT)
2 cups heavy cream
2 oz fresh ginger, peeled and grated (watch your fingers!)
1/4 tsp salt
2 large egg yolks
1/2 cup sugar
1 cup whole milk
1 1/2 oz (about 9) gingersnap cookies, coarsely crushed
- In a small saucepan over medium heat, whisk the cream, ginger and salt.
- When it begins to steam (6 mins in) turn off the flame, and allow to stand 3 mins.
- Strain cream mix through a fine strainer into a pitcher, pressing the ginger to get all the yummy juices out!
- In a bowl, whisk the eggs with the sugar until milky yellow color (1.5 mins). While continuing whisking, add the gingery-cream constantly.
- In a double boiler (or very very gently heated pan) pour in custard mix and stir until thickened (6-8 mins).
- Let cool for 10 mins, then stir in the milk.
- Pour into an ice cream machine or large container, stir in the cookie crumbles, and freeze.
- Remove from freezer 10 mins before serving for delicious smoothness!
snappity gingery spice cream
Chin chin to Crabbies!
Crabbies and lemon- a grand taste friendship!
This summer, my lovely cousin Graham and I have become increasingly fascinated by a sneaky new beverage called “Crabbies.” Manufactured in Glasgow, Crabbies is a classy alcoholic ginger beer, delicious on its own, or made into a Moscow Mule with a bit of vodka and some lemon. Anyway, I made it my mission today to figure out how to make this beverage into a sorbet, much in the realm of my Pimms Sorbet. I think I was quite successful, having invented this recipe myself! I added a hint of lemon to make it reminiscent of the Moscow Mule. If you are in America without Crabbies itself, you can find another boozy ginger beer, or make one yourself (one shot of vodka to bottle/can should do the trick!). Please do not use ginger ale- it isn’t the same thing at all!
CHIN CHIN GRAHAM! 🙂
Crabbies Sorbet
(Dedicated to cousins everywhere)
400g granulated sugar
800ml water
juice of 1 lemon
1 bottle (500ml) Crabbies/alternative boozy ginger beer
1) Boil the sugar with the water and lemon until sugar dissolves. Simmer for about 5 minutes.
2) Take off the heat and stir in the Crabbies, Allow to cool.
3) Either place in ice cream machine to churn, or in a suitable container and freeze, stirring vigorously every few hours until the consistency you prefer. ENJOY! Serve with lemon wedge, or in a lemon peel, to be truly classy.
Served in a lemon peel makes Crabbies a special treat in its own little bowl!
Welcome to my Kittenchen 