While making the cookie dough, the aroma that filled the house took me back to the memories of my Grandma and Aunt who would make a fresh cooked “White Yemenite Coffee”. They would hand-grind the lightly roasted green coffee beans with cardamom and ginger. Then, they would take barley as well as corn and put it inside a big kettle filled with water and the coffee blend letting it cook slowly. While I waited impatiently for my cup of cofee, time seemed eternal… on the contrary to the coffee, the gingersnap cookies from Rose Levy Beranbaum’s new book “The Baking Bible” was a flash to make. This is a great recipe for a first time baker and is a quick and easy bake for those with limited time (i.e. the shorter version of chill time that is mentioned on page 339).
Baking along with rose is not new to me, but is always an excitement. Rose in her very unique way can illustrate you to the perfect destination. She takes away any guessing you might have, and will introduce you to new ingredients that you may not know of. This week Rose introduces us in her recipe to a new type of sugar the “Golden Bakers”. It has a delicate molasses flavor, its texture is very fine and will make a perfect substitute to our Family favorite Rum Cake. If “Golden Bakers” is not sold in your area, Rose mentions a great substitution on page 340. The exact measurement,directions and weight that Rose provided in her recipe has blessed our home with perfect cookies!
For my first week assignment, our first taste taster right away noticed the different texture from a traditional gingersnap and finds it much more to her favor. She also, added that she absolutely loves that the ginger is not over powering and comes as a surprise. She loved that there is no molasses after-flavor also. In addition, she absolutely will love to try these as a crust base for her favorite Pumpkin Cheesecake from “Roses Heavenly Cakes”. Lastly she added that this is definitely her newest favorite cookie to go along with her morning coffee…while asking for her second cookie.
My second taste taster absolutely loved that it is not too sweet. He vowed to never buy store-bought cookies again after trying these. He also loved the texture and crunchiness on the outside while being soft inside.
The last taste taster right away asked me if there is peanut butter in it? He absolutely loved the texture and feel, which is how gingersnap is supposed to taste.
So now you tell me how would you prefer your cookie? Is it chewy or is soft and crunchy your thing?….Happy Baking All!!!