I'm a sucker for a good cookie recipe, so when I got my review copy of Jane Rodmell's All the Best Recipes (Robert Rose, 2009), I just had to try her gingersnaps. I do plan to say more about the book itself by and by, but for now I'm here to report that she writes a fine set of cookie instructions.
The layout was very clear, and she even managed to toss in a total of six possible variations without making it seem fussy. You can use powdered ginger, minced ginger root (my option) or candied ginger, and you can set the cookies on the sheet as balls (like the picture), or flattened. I tried both, and the flattened ones really are a lot crisper than the balls. (Normally I'm a chewy cookie girl, but I'd be hard pressed to say which was nicer.)
The dough made exactly 48 cookies, which was what was suggested, with no cheating. I think I will add a marginal note to myself not to put more than 12 cookies on a single sheet though. (I love having marginal notes in my cookbooks.) It looks as though 18 will fit, but the edges touch and they don't come out looking quite so pretty.
My poor old oven runs low. Like 50 degrees low. So I cranked it, and even at that left them in much longer than her suggested 10 to 12 minutes. However, her clear instruction not to take them out until the edges started to brown was a great help. As for taste, with the suggested 2 tbsp of ginger root, they have a very pleasing bite; almost a burn. If one were feeling daring, one might even ramp up the black pepper and ginger an extra tad. Or not... they're very nice.
By the way, don't you like my vintage Peak Freans cookie tin? I bless people who try to recycle things they shouldn't... or who just leave them out in boxes on the lawn, which is how I got my gorgeous collection of antique Mason jars. I daresay this will go over well in the George Brown teachers' room tomorrow – or in the classroom the day after.
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