All this gloomy weather makes one long for comfort don't you think? Today I had a hankering for some homey biscuits, something all spicy and warm, something that would go down a real treat with a hot drink.
I love ginger biscuits, but I don't like it when they are really hard. I don't mind a bit of crunch on the outside, but I want them to be soft and chewy on the insides.
These delicious biscuits fit the bill perfectly.
They are wonderfully spiced!! With a full 1 1/2 TBS of ground ginger and a further 2 tsp of ground cinnamon, they smell absolutely heavenly when they are baking. Chopped candied ginger adds another depth of sweet heat.
The demerara sugar coating on the outside gives them a wonderfully sweet crunch. The original recipe called for rolling them in icing sugar before baking, but I found that it virtually melted into the biscuits and so I have always just rolled them in demerara sugar. It looks great and tastes great!
Crunchy on the outside yes . . . but nice and chewy on the insides. Just the way I like them. Of course you could bake them for a few minutes longer if you want crunchy, but I like chewy. It is my bliss. 12 minutes gets you chewy bliss. 15 minutes gets you crunch.
Truth be told, they are gorgeous either way. Almost too gorgeous! I think I'll have to put them under lock and key, and give the key to Todd. It will probably be the only way I'll be able to leave them alone!
*Spicy Ginger Crackles*
Makes 3 dozen
A deliicous ginger cookie that is nicely spiced and coated in crunchy demarara sugar!
4 ounces butter, softened (1/2 cup)
7 ounces caster sugar (1 cup)
2.4 ounces molasses (1/3 cup)
1 large free range egg
1 1/2 TBS ground ginger
2 tsp ground cinnamon
8.5 ounces plain flour (2 cups)
1 tsp baking soda
2 ounces chopped candied ginger (about 1/3 cup)
Demerara sugar for rolling
Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with parchment paper. Set aside.
Cream together the butter and sugar until light and fluffy. Berat in the egg. Sift together the flour, ginger, cinnamon, soda and a pinch of salt. Stir this into the creamed mixture, combining well. Stir in the candied ginger.
Place some demerara sugar in a bowl. You will only need a couple tablespoonsful. Shape spoonfuls of the dough into 1 inch balls. Roll in the demerara sugar and place about 2 inches apart on the prepared baking sheets.
Bake for 12 to 15 minutes, until they are lightly browned and crackled. Remove from the oven. Let cool on the baking sheet for several minutes, and then scoop off to a wire rack to finish cooling completely. Store in an airtight container.
Note - the original recipe called for rolling the cookies icing sugar, but I found it didn't work well. The icing sugar disappeared on baking. Demerara sugar gives a much nicer finish.