When the going gets tough
Aug. 2nd, 2010 10:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ksmith...the tough bake cookies.
Ultimate Ginger Cookies, to be exact. I made them a few months ago, and really liked them. So of course I made them again, but I changed a few things. I like to kid myself that anything made with whole wheat flour is healthy!!!, so I substituted 1 cup of King Arthur's White Whole Wheat Flour for one cup of the standard all-purpose stuff. I also used the correct amount of ginger this time, 1 1/4 cups of chopped crystallized ginger, also from King Arthur.
Mixed up the dough, and realized that it wasn't right. The first time I made it, the dough had the consistency of Play-Doh. This time, it was crumbly. Part of the reason was the ginger, as there was a lot of it and it did not contain any moisture to bind the dough. But I figure that the primary reason was the white whole wheat flour. Even though it's supposed to behave like all-purpose flour, and did in a few others things in which I used it, it apparently didn't in this case. So I added an extra tablespoon each of oil and molasses to the mess, and mixed it. It didn't come out exactly as before, but it was close enough. The cookies came out good. A tad drier than before, and WHOA! GINGER! This is a very spicy cookie. Likes 'em.
Had one with a fresh cup of coffee. Good stuff. Made up for the day, which was more of a Monday than usual.
Ultimate Ginger Cookies, to be exact. I made them a few months ago, and really liked them. So of course I made them again, but I changed a few things. I like to kid myself that anything made with whole wheat flour is healthy!!!, so I substituted 1 cup of King Arthur's White Whole Wheat Flour for one cup of the standard all-purpose stuff. I also used the correct amount of ginger this time, 1 1/4 cups of chopped crystallized ginger, also from King Arthur.
Mixed up the dough, and realized that it wasn't right. The first time I made it, the dough had the consistency of Play-Doh. This time, it was crumbly. Part of the reason was the ginger, as there was a lot of it and it did not contain any moisture to bind the dough. But I figure that the primary reason was the white whole wheat flour. Even though it's supposed to behave like all-purpose flour, and did in a few others things in which I used it, it apparently didn't in this case. So I added an extra tablespoon each of oil and molasses to the mess, and mixed it. It didn't come out exactly as before, but it was close enough. The cookies came out good. A tad drier than before, and WHOA! GINGER! This is a very spicy cookie. Likes 'em.
Had one with a fresh cup of coffee. Good stuff. Made up for the day, which was more of a Monday than usual.
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Date: 2010-08-03 02:34 pm (UTC)no subject
Date: 2010-08-03 03:14 pm (UTC)I hope you enjoy your cookies! A lot of ginger. Just sayin'
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Date: 2010-08-03 03:18 pm (UTC)Also ginger = spicy, might possibly = labor! *heh*
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Date: 2010-08-04 08:44 pm (UTC)The end result is MADE OF AWESOME. I am thinking they would make SUPER-AWESOME ice cream sammiches, and I may well fire up the ice cream machine and dump in all the nectarines I have on the counter. O_O
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Date: 2010-08-04 09:07 pm (UTC)OMG.
I can't handle the butterfat in good ice cream, but I do have peach and raspberry sorbet. I could improvise.
The first time I made these cookies, I only added about 2 oz ginger--a spice bottle full--because I couldn't find the bulk stuff in the store and the stuff they sold in the spice aisle was soooo expensive. I bought a large bag of ginger chips from King Arthur for about 1/2 the price I paid for 2 oz of the grocery store stuff. ANYway, even with that small amount of ginger, they were great.
It is a cumbersome dough. It maxes out my hand mixer.
I'm so glad you like them!
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Date: 2010-08-04 09:55 pm (UTC)*just ate another one* XD