Sunday, July 19, 2015

gingersnaps and vermouth

welcome my lazy Sunday afternoon... everyone is napping, I'm  camped out in the library listening to the Blind Boys of Alabama and  enjoying my new favourite "tea time" snack.   Vermouth on the rocks with a gingersnap cookie.  Before you jump to conclusions, this isn't just any vermouth - this is Carpano Antica Vermouth  enjoyed best on the rocks.  It's slightly sweet with a breath of bitterness ( which is what I love most about it).  I made these gingersnap cookies a few day ago, and they just get better with time. The almost spicy, but sweet cookie balances the almost bitter, and slightly dry vermouth.   Take a deep breath,  let it out slowly..... and appreciate the quiet moments.

(You can use my favourite app in the world +Delectable to have the Vermouth shipped to your door.)

(Recipe copied directly from link shared above)

Triple Ginger Snap Cookies with Pecans
Adapted from The Cancer Fighting Kitchen. I note the changes I made to the recipe, plus I have added in the weight of some ingredients.

Combine the following in a saucepan and bring to a boil, stirring, then let cool completely:
1/2 cup coconut oil, melted (I used 4 Tbl. coconut oil and 4 Tbl. safflower oil)
2 Tbl. butter (I used 2 Tbl. safflower oil)
2/3 cup rapidura (I used 5 ounces Demarara sugar)
1/3 cup molasses
1 1/2 tsp. cinnamon
1 Tbl. ground ginger
1/4 tsp. cloves

Whisk into cooled oil/sugar mixture:
1 egg, beaten slightly

Combine dry ingredients in a mixing bowl and then stir in the oil/sugar/egg mixture:
1 1/3 cups barley flour (6.75 ounces, 195 g.)
1 1/3 cups spelt flout (7.25 ounces, 205 g.)
1 tsp. baking soda
1/8 tsp. sea salt
Stir into the batter:
3/4 cup pecans (3 ounces)
3 Tbl. chopped crystallized ginger(1.25 ounces, 35 g.)

Put batter into a 9″x5″ loaf pan lined with parchment paper (I just shaped the dough into a 9″x5″ rectangle and wrapped it in parchment). 

Chill the dough for at least three hours (or overnight). Slice the chilled dough into two logs, each 9″x2.5″. 

Slice each log thinly. I sliced the cookies to slightly different thicknesses, but found that the best thickness was between 1/8″ and 1/4″, or the thickness that you would normally roll out cookie dough when using cookie cutters. 

Bake at 400 degrees  for 7-9 minutes. The recipe says to space cookies 1″ apart on the baking sheet, but I spaced them closer and then just pulled apart the cookies that spread into each other and fused together during baking. The stated yield for the recipe is 38 cookies, but I got much more, at least 4 dozen.

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